


LIBRARY OF CONGRESS. 

Cn{ujrir\hl I)a 



Sh( 



.355" 



UNITED STATES OF AMERICA. 





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SHOOK'S GUIDE 

FOR 

SWINE, POULTRY, 

AND 

STOCK BREEDERS. 

BEING A 

CAREFULLY COMPILED HISTORY 

OF THE 

ORIGIN, DEVELOPMENT AND PRESENT CONDITION 

OF THE 

SWINE, POULTRY, SHEEP, 

CATTLE AND HORSES 

OF AMERICA, 

AS WELL AS FULL INSTRUCTIONS FOR BREEDING, REARING AND 
MANAGEMENT OF THE SAME. 

TOGETHER WITH 

A VAST AMOUNT OF VALUABLE MISCELLANEOUS INFORMATION 
FOR STOCKMEN, AND A PRACTICAL TREATISE ON 

HOG CHOLERA-SWINE FEVER. 



AND THE VARIOUS DISEASES OF DOMESTIC ANIMALS, AND THE PROPER TREATMENT 

FOR THE SAME. 



BY J. B. SHOOK. 

CIRCLEVILLE, OHIO: 

UNION-HERALD BOOK AND JOB PRINTING HOUSE, 

27 % 



Entered according to Act of Congress, in the year 1885, 

By J. B. SHOOK, 

In the Office of the Librarian of Congress, at Washington, D. C. 

All Rights Reserved. 



/MEXICAN FA^ME^S A^D STOCK BE(EEDEqS, 

I RESPECTFULLY DEDICATE 

THIS WORK. 
Devoted to their Interest aud Service. 






PREFACE. 

The object of the author in offering this work to the 
public is to furnish to American stockmen a concise and 
reliable treatise on the breeding and rearing of domestic 
animals. 

In this work, especial attention has been given to the 
diseases of swine and poultry, as the experience of the 
author has shown him that such diseases as Hog Cholera 
— Swine Fever, and the various diseases of Poultry and 
the proper treatment for the same, are less understood 
than ailments of other animals and their treatment. 

Believing that no disease exists for which nature has 
failed to supply the proper remedy, the author, many 
years since, began the study of these diseases, and the 
success which has attended his treatment of the same has 
fully confirmed his theory that domestication should not 
be allowed to change the physical condition of swine, and 
that artificial means should be employed to supply what 
nature requires. Intelligently acting upon this belief, the 
author has completely demolished many old theories, and 
a simple, practical and efficient course of treatment has 
superceded the ignorant methods formerly employed. 

The increasing demand for information concerning do- 
mestic animals, their diseases and treatment, renders a 
work of this kind indispensable as a book of reference. 

The opportunity which the author has had to gather in- 
formation by reading and observation, as well as his years 



Vll 

of practice in breeding and handling stock, and in 
treating their diseases, enable him to compile a work, 
which, in his judgment, will fully meet the requirements 
of the American stockmen. 

The author, in this work, has given to the public not 
only his own ideas, but has in many instances furnished 
the remedies used, as well as the modes of treatment 
practiced by some of the most learned veterinarians and 
scientists in the land. 

The ideas it contains are couched in plain, simple lan- 
guage, and all technical terms have been avoided, so far 
as possible, thus peculiarly adapting it to the wants of 
the farmer and stock breeder. 

It has been condensed into the smallest possible space, 
and the contents so arranged that any subject can be found 
at a glance, and the information wanted easily obtained. 

In a work of this kind, more perhaps than anywhere 
else, applies the often quoted remark of Dr. Johnson : 
"Books that you may carry to the fire, and hold reading 
in your hand, are most useful after all. A man will often 
look at them, and be tempted to go on, when he would 
have been frightened at books of a large size, and of a 
more erudite appearance." 

For the protection of the public, as well as the reputa- 
tion of the author, this work will be sold by subscription, 
by responsible agents who deal directly with the pub- 
lishers, and who will be furnished with the proper cre- 
dentials. As none but men of character will be employed, 
persons buying can confidently rely upon the authentic- 
ity of the book published. 



CONTENTS. 

CHAPTER I. 

HISTORY OF SWINE IN EARLY DAYS. 

The first introduction of Swine into America. — Their 
characteristics. — Mode of living, and their health. — 
How they became benefactors. — Their improvement 
and health. — The germ theory. ... 6 

CHAPTER II. 

IMPROVED SWINE. 

The first improvement of swine. — Names of the differ- 
ent breeds. — Magie, or Poland China. — Chester White. 
— Durock, or Jersey Red. — Berkshire. — Victoria. — 
Yorkshire.- — Suffolk and Essex. — Their origin and 
characteristics. .. . . . . . 9 

The Chinese hog and his effects upon other breeds. 17 
What breed of hogs to use. .... 19 

CHAPTER III. 

SWINE BREEDING. 

Swine breeding a science. — How to select the breeders. — 
Selecting Sows. . . . . . . 22 

The boar. ..*.... 24 

How to judge pigs. . . . . ♦ 25 

Breeding time. . . . . . -27 

One litter a year better than two. ... 28 



IX 



Exceptions to the general rule. ... 30 

Fall pigs, and how to winter them. . . . 32 

Make them comfortable. — Age of pigs best suited for 

clover. . . . . . . 33 

Old view not correct. ..... 34 

A case of cooking that pays. ... 30 

CHAPTER IV. 

THE BOAR, BROOD SOWS, PIGS, AND HOW TO CARE FOR 

THEM. 

The boar and his care. ..... 38 

The brood sows. — When to put them up. . . 39 

When and how to feed them. ... 41 

Notes worth mentioning. . . . .42 

Teach the young pigs to eat. ... 43 

Keep them from robbing each other. . . 44 

Treatment of suckling pigs. .... 46 

Weaning time. ....... 50 

The time to castrate pigs. — Save the sows. . 51 

Care of pigs after being weaned. . . . 52 

Good things repeated. . . . . . 53 

CHAPTER V. 

FATTENING SWINE. 

The most profitable age to fatten swine. — Farmers A and 

B's experince. ...... 56 

Mixed husbandry. ..... 59 

Times have changed. . . . . . 61 

How and when to feed fat hogs, and their food. 62 

Neglect of farmers or feeders. . . . . 64 



X 



How much pork will a bushel of corn make? . 66 

Feeding hogs for a special purpose. . . 70 

Professor Saborn's experiments. . . -73 

CHAPTER VI. 

PURE BRED SWINE. 

Pedigreed swine. ... . .74 

A good time to buy pure bred swine. . -77 

Show pens. — That fine pig and its care. . 79 

Don't go too much on the color. . . .81 

Where to keep the young boar. ... 82 

Breeding swine fpr breeding purposes. . .82 

This business demands a good profit. . . 84 

When to breed the sows. . . . -85 

Take care of the brood sows and pigs. . . 87 

Fitting swine for exhibition or sale. . . 88 

CHAPTER VII. 

SELECTIONS OF SUBJECTS. 

Improved and scrub stock. .... 90 

Fixing the characteristics of a breed of hogs. 93 

An illustration how to form a breed. . . 95 

In and in-breeding. ..... 97 

Merit pedigree and color. .... 97 

Roots, vegetables, grass etc., for swine. . . 99 

Ringing hogs 106 

Stock catcher. 108 

Our hogs as to trichinae no 

Trichinae in pork, by Dr. Detmers. . . . 115 

How hogs are killed. . . . . hh 



XI 



CHAPTER VIII. 

BUTCHERING AND CURING THE MEAT. 

Preparing to Butcher . . . . .120 

Rack to hang hogs on . . . 121 

A regular system of killing and cleaning hogs . 122 

Cutting up the hogs . . . . 124 

Preparing the lard and sausage . . .126 

Preparing and curing meats . . . 126 

A dry salt and quick sugar cure . . .128 

Brine for pork or beef . . . . 129 

CHAPTER IX. 

HOUSES AND TROUGHS FOR SWINE. 

Hog houses or pens are necessary . . 131 

Building designs . . . 134, 137 and 140 

A bath box for hogs . . . . 139 

Movable pig house . . . . 142 

Troughs for hogs . . . . 146 

CHAPTER X. 

PREVAILING CAUSES OF SWINE DISEASE. 

Cholera — Swine Fever— Its causes . . 148 

Certain breeds cholera proof . . . 149 
Common errors in feeding . . .150 

Wheat stubble pasture . . . .150 

Confinement, bad food and water . . 152 

Straw stacks, manure heaps and barns . . 1^3 
Cholera — Swine fever in its infectious or con- 
tagious character . ... 155 

Danger arising from streams or pools . . 156 

Danger in exposure of the dead hogs . . 156 



XI 1 

Periods between exposure and its attacks . 157 

CHAPTER XI. 

INVESTIGATIONS OF SWINE DISEASE BY THE GOVERNMENT. 

Investigations . . . . 159 

Reattacks of cholera .... 161 
How cholera — swine fever effects the lungs . 161 

When the death rates increase . . 162 

Intestine and lung worms . . . 163 

Opponents of the germ theory . . 164 

Extracts by Prof. James Law . 165 to 170 

Theoretical and practical ideas . . .171 

CHAPTER XII. 

TREATISE ON DISEASED HOGS. 

Introduction . . . . 174 to 176 

Cholera-— Swine fever . . . .176 

Observe its causes .... 177 

When medicine fails . . . .178 

Sort the hogs . . . . .179 

Exercise and air . . . . .180 

Grade the sick .... 181 

When to feed ..... 182 

How to prepare the feed . , . 183 

Length of time it takes to cure sick hogs . . 184 

As a preventative .... 185 

When hogs are coughing .... 186 
For pigs or hogs with scours . . . 186 

How to drench ..... 187 
Injections ... . 188 

External applications . . .189 



Xlll 



Rheumatism liniment . . . 190 

Tonic powder, see recipe or . 191 

Treatment of sows with pig . . 192 

Objections to pens .... 193 

Directions for medicine repeated . . 194 

Medicine for poultry .... 195 

Caution as to drugs .... 195 

Incurable cases . . ... 195 

Why my treatment is a success . . 197 
For further information see Special Notes. 
Practical explanation of hog cholera-swine fever 457-60 

CHAPTER XIII. 



LOCAL DISEASES AND THEIR TREATMENT— 


-REMARKS. 


ocal diseases — thumps 


I99 


Pneumonia — lung fever 


200 


Sore throat — diptheria 


200 


Kidnev disease ... 

j 


. 20I 


Blind staggers — founder cind rheumatism 


202 


Snuffles and Piles ... 


. 203 


Intestine worms .... 


2O4 


Sweating pigs and scours 


. 2O4 


Blood poison, scrofula 


20b 


Mange . ... 


. 20S 


Lice • 


206 


Frosted hogs .... 


207 


Black teeth .... 


208 


Prevention is better than cure 


209 


Hints as to feeding 


2IO 


Special notes as to myformula for swine 


. 211 


Remarks as to mv treatment 


212 



X4V 



Offers for a cure for hog cholera . _ M _. . 214 
My methods of disposing of my treatment 214 and 216 
My propositions . . . . 215 

How my medicines are prepared . .215 

CHAPTER XIV. 

PROFITABLE POULTRY RAISING. 

Poultry Raising . . . 221 to 227 

Light Brahmas .... 227 

The old blue hen . . . . 228 

Plymouth Rocks . . . .229 

American Dominicks . . . 230 

Poultry investments . . . .230 

Careful selections .... 232 

Cull the flock .... 233 

Incubators . . . . 235 

How to feed fowls . . . .236 

Nest for heos .... 239 

Poultry in the garden .... 241 
Sunflower seed .... 242 

Poultry houses . . . • 242 

Eggs — how to preserve them . . 245 

Eggs — their weight .... 246 
Vermin — Lice .... 246 

Ducks — their houses . . . . 249 

Geese — their treatment . . . 251 

Turkeys . . . . . 2^2 

Diseased Poultry .... 254 

Hovt to tell when sick 
Cholera .... 



255 
255 



Roup . . . . . .258 



XV 

CHAPTER XV. 

TREATISE ON SHEEP HUSBANDRY. 

Sheep husbandry . - . . . 261 

Why wool growers do not fail . . 262 

Forage consumed by sheep . . . 265 

Information as to breeding .... 265 

Coupling season ..... 267 

Selecting a ram ..... 268 

Ewes — when to breed them . . . 268 

Lambs — their care ..... 269 

Castration — methods .... 269 

Weaning Lambs . . . . . 270 

Mutton breeds . . . ... 270 

Cotswolds, Southdowns and Hamshiredowns 271 

Merino . . . . . . 272 

What constitutes a good sheep . . . 273 

How to breed up .... 274 

Suggestions as to feed and care . . 275 

Things to be remembered . . . 278 

CHAPTER XVI. 

THE AMERICAN CATTLE INDUSTRY. 

Cattle industry .... 283 

Shorthorns ..... 284 

Herefords, Polled Angus and Galloways . 288 

Holstein and Jerseys .... 291 

Ayrshires — Noted cows and steers . . 292 

The monster steer . . . . . 296 

How to select breeders . . . 297 

Controlling influence . . . 298 



XVI 

Handling stock . . . 299 

Breeding from show herds . . 300 

Science of inbreeding . . . 301 

Stock raising profitable . . . 303 

Growing of feeding cattle . . . 305 

Water for stock .... 309 

Bull and his care . . . . .310 

Cows and calves — their care . . . 311 

Improper milking . . . 313 

Removing calves . . . . 314 
First year of calves . . . .315 

Age heifers should calve . . . 317 

Unruly milkers . . . .319 

CHAPTER XVII. 

MODERN METHODS OF DAIRYING. 

Dairying for profit ■ . . .321 

The best dairy cattle . . . 322 

I low to judge a cow .... 324 

How to buy a cow . . . 326 

Stabling cows .... 327 

Ventilation not necessary , . 330 

Bedding more necessary — How to feed and milk 331 

How to produce milk . 333 
Making butter ...... 334 

Packing butter ..... 337 



xvu 
CHAPTER XVIII. 

THE DIFFERENT BREEDS OF HORSES AND THEIR 
CHARACTERISTICS. 

The ancient horse . 341 

The Canadian Kanuck .... 342 

The thoroughbred . . . 344 

The American trotter . ... 348 

The founder of trotters .... 349 

Prominent sons and grandsons of Imp. Messenger 350 
Rysdyks Hambletonian . . .351 

Imported Bellfounder . . . 353 

Mambrino Chief .... 354 

Mambrino Hambletonian . . . 355 

The Morgan Family .... 356 

The Bashas, Clay and Patchers . . 357 

Messenger Durock and the pacing element . 358 

The Draft Families . . . . 361 

CHAPTER XIX. 

THE BREEDING OF HORSES A SCIENCE. 

The art or science of breeding . . . 365 

Rules for breeding . .... 366 

Errors in breeding ..... 368 

Speed an essential point .... 369 

A Standard-bred trotter — popular sires of trotters 370 
Trotting records of 2:14 or less . . . 375 

Pacing records of 2:14 or less . . . 376 

Fastest records trotting or pacing all distances — all 

ways going 377 



XV11] 

Breeding draft horses ..... 380 

Pacers and saddle horses .... 385 

General purpose horse .... 387 

CHAPTER XX. 

GENERAL INFORMATION UPON THE HORSE. 

Management of stallion . . . 389 

His feed and care .... 390 

His education .... 391 

When to try mares .... 392 

Uncertain breeders . . . 393 

Number of mares served . . . 394 
Stallion's age, its effect upon his get — Care of 

' mares and colts .... 396 

Rules to be observed . . . 397 

Their care after foaling . . . 399 

Weaning time .... 400 

When to castrate colts .... 401 

Care of horses .... 402 

Value of grooming ... . 404 
Shoeing horses . . . 405 to 408 

Education of horses .... 408 

Things to remember . . 409 

Careful training of horses . . . 410 

Timidity in a horse . . . . . 413 

To avoid accidents . . . 414 

CHAPTER XXI. 

VETERINARY DEPARTMENT FOR HORSES. 

Introduction ...... 417 

How to observe diseases .... 418 



XIX 



Colic — spasmodic and flatulent . . 419 

Botts, dysentry and scours .... 420 

Inflammation of lungs . , . . 421 

Over exertion and profuse staleing . .422 

Colds and distemper ... . 423 

Epizootic and pinkeye ... . 424 

Heaves, glanders and brain fever . . 425 

Fistula and poll evil . 426 

Spavins — thoroughpins — ringbone and curbs 427 

Cribbing — windsucking and lampass . . 428 

Scratches and grease-heel . . . 428 

Thrush — foot dressing — injured feet . . 429 

Founder and sweeney . . . 430 

Sprained tendons — swelled legs — surfeit and mange 431 
Hide-bound — galls or boils and wolf teeth . 432 

Valuable eye wash . . . 433 

Cataract liniment — cooling lotion — leg or body wash 434 
Foot oil — removing callouses — thrush recipe and 

May apple liniment . . . 435 

Corrosive liniment — worm powder — fever powder 

and cough powder . . . 436 

Condition powder — cleansing powder and Dexter 
liniment , . . . . . .437 

Healing powder — how to produce prespiration — 
strained stifle or whirlbone — to stop flow of 
joint water — capped hocks — canker — sore mouth 
or tongue, and sweating liniment . . 438 

Tonic preparation— care of tail and mane and par- 
turition-giving birth . ... 439 

Diseases or injuries of colts . ... 441 

Wounds or cuts . 442 



XX 



CHAPTER 3SUL 

VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 

Sore eyes and Scotch powder .... 443 

Hoven and milk fever, or garget . . 444 

Abortion with cows .... 446 

Cow pox and choke . . . 447 

Egat, smut poison or murrain . . . 448 

Black leg . . . . 449 

Foot and mouth disease and pleuro-pneumonia . 451 

Hide-bound urinary trouble . . 452 

Scours with calves or lambs and grub in sheep 452 

Maggots and scab .... 453 

Foot rot with sheep . . . . 454 



CARD. 

This book, if carefully read and studied, will be 
found a practical educator for the general farmer or 
those interested in stock. It will not only learn them 
how to plainly treat all the fatal diseases to which our 
domestic animals are now subject, but also, to intelligently 
discuss any subject pertaining to all our improved domestic 
animals, as to where and how the breeds originated and 
their characteristics, which are subject of greats import- 
ance to those contemplating or already engaged in hand- 
ling stock of any kind. For by being well educated in 
this line, as well as any other, any one can often save 
some serious mistakes. 




If a man empties his purse into his head no man can take 
it away from him. An investment in knowledge always 
pays the hest interest. FRANKLIN. 



THE 



ORIGIN AND DEVELOPMENT 



American Swine, 



FROM 1609 TO 1885. 



A TREATISE ON THE BREEDING, REARING AND FATTENING OF SWINE, 

WITH INFORMATION AS TO THE BEST METHODS OF BUTCHERING, 

CUTTING AND CURING THE MEAT, TOGETHER WITH A REVIEW 

OF THE PREVAILING CAUSES OF THE VARIOUS DISEASES TO 

WHICH THEY ARE SUBJECT, AND THE MOST EFFECTIVE 

MODERN TREATMENT THEREFOR. 



CHAPTER I. 

History of Swine in Early Days. 

the first importation of swine. their character- 
istics. mode of living and their health. how 

they became benefactors. their improvement 

and health. the germ theory. 



THE FIRST IMPORTATION OF SWINE. 

The first swine in America, according to history, were 
brought by Columbus in 1493, then by De Soto to Flor- 
ida in 1538, and then in 1609 some were brought to Vir- 
ginia, direct from England. The congeniality of the 
climate favoring their rapid increase, and from being so 
worthless that no one cared to possess or use them, or 
from some other cause, in less than twenty years they had 
so increased about Jamestown as to be a public nuisance, 
and to have made it necessary to fence the settlement 
against them. Other lots of hogs were afterwards brought 
to the colonies from Europe, and later to the states. They 
were seldom bred with much care, and in some localities 
became almost as troublesome as they had been at James- 
town in 1627; for, as history goes to show, very strict 
laws were in force in a great many places as to killing 
them. 

As the tide of emigration moved westward, the hoa* went 
with it as one of the means of food supplv in the new set- 
tlements. There is no record of those early times to show 



4 HISTORY OF SWINE IN EARLY DAYS. 

that civilization had as vet taken hold of •* His Lordship," 
the American hog. in any great degree. On the contra- 
ry, we rind that, as of old. he often went wild when op- 
portunities for doing so were offered him. As late as 
iSjS. according to history, large numbers roamed the 
wild woods of Ohio and Indiana, far from all human 
dwellings, where they grew very fat upon the abundance 
of oak and beech mast, and in some parts, where great 
numbers were allowed to run almost wild about the set- 
tlements, a triangular yoke was placed around the neck. 
to keep them from breaking through the fences. 

HOW THEY BECAME BENEFACTORS. 

In the problem of subduing the great territories of un- 
improved lands west of the Allegheny mountains, the hog 
was destined to become an important factor. The im- 
mense forests and heavy mast, the fertile valleys along 
the rivers and streams, and the broad, rich prairies of the 
uplands between, produced corn in the greatest abund- 
ance. One of the most ready means of disposing of 
these vast crops was the feeding of them to hogs and then 
driving them to market, and as late as the year 1S40 they 
were gathered together in large droves from the forests 
and feed lots of Ohio and driven to Philadelphia. Pa., or 
packed and then shipped upon flat-boats to Xew Orleans. 
Efforts were made from time to time to improve the feed- 
ing capacity of the breed by the introduction of better 
feeding stock from the Eastern Hemisphere, chiefly from 
Europe, and the success of those efforts have been that we 
have exceeded the weight of the old elm peeler at one-half 
the age : but as to what effect this improvement has had 
upon the health and constitution of the hog. we have seen. 

My object in repeating, in the way of an introduction. 



HISTORY OF SWINE IN EARLY DAYS. 5 

this often told story of when and how the hog was first in- 
troduced into America, and the way he was raised and 
fattened in those days, is to once more recall to the 
mind that for about three hundred and fifty years under 
such treatment, such a thing as hog disease was entirely 
unknown. It was only when we began to improve and 
civilize the hog that he became subject to all the ills and ail- 
ments known to civilization, and sickened and died. When 
they were allowed to roam at large over the wild wood 
and prairie, and develop more slowly, building up the bone 
and muscular system first, before being fed upon corn, 
disease of any kind was unknown to them. 

BLOOD, CONFINEMENT AND CORN. 

It was only when the improvement of swine was begun, 
and after considerable progress in that line had been made, 
then by confining them, thus depriving them of the wild 
range and the roots and herbs that nature supplied and 
instinct taught them to hunt, without being supplied with 
any artificial substitute to take their place, and the con- 
stant exclusive feeding of corn from the time the pig will 
eat it until he is taken to market, that they became dis- 
eased. While none of us might be willing to go back to 
the old fashioned hog to once more have health among 
our swine, yet I wish to offer the suggestion that this 
alone should prove to any breeder or feeder of swine, that 
the way to raise them is as near like nature as possible. 
Also, against the constant confinement of swine in any form, 
for I believe it produces many of the ills to which hog 
flesh is heir. Corn may be the principal food, but along 
with it should be fed shorts, oats, oil cake, milk or slops 
of any kind, vegetables, weeds or grass, and plenty of ex- 
ercise in the pure air, with " fresh water and clean mud." 



6 HISTORY OF SWINE IN EARLY DAYS. 

The first and the most important object to the breeder or 
feeder is the health and constitutional vigor of his stock, 
and in the way I have indicated, it can be best secured. 

"It is of the utmost importance to successful swine 
breeding and fattening, that attention should be given to 
the development of growth as well as fat. It is of so much 
importance and yet is so largely neglected, that we deem it 
prudent to refer to it frequently. The swine of this countrv 
have been greatly injured by our very prevalent system 
of feeding by the crowding and forcing process to which 
they have long been subjected." 

THE GERM THEORY. 

" If the very generally accepted theory of disease is cor- 
rect, such a course can but result in making the hog an 
easy prey to disease. The parasitic or germ theory de- 
pends upon the system, human or animal, being vulnerable^ 
to the attacks of the parasites or germs. If the system is 
perfectly strong in every part, disease cannot find a lodg- 
ment in it. In general, parasites do not seek a particular 
organ because they prefer that organ, but because it is 
weak enough to allow their depredations. There is no 
part of the skin that they would not attack, if it were vul- 
nerable, and the blood were in such condition as to favor 
their depredations. But the skin is able to resist, and 
hence they seek the weaker membranes and muscular tis- 
sues. It is, perhaps, impossible for us to keep our animals 
or ourselves in such strict accordance with the laws of na- 
ture as to prevent sickness, and hence disease and death 
from disease are in the world and are more or less active. 
But we can and should live up to the knowledge that we 
have. We know that if a child's bones are weak, it may 
not only lead to deformity, but that the child is not vigor- 



HISTORY OF SWINE IN EARLY DAYS. 7 

ous. That is just as true with the animal, though it may 
not show it as plainly as would the child. If a hog 
has never been furnished with material with which to 
build up its bony and muscular system, it is practically in 
a diseased condition all the time. If the same state of af- 
fairs existed with an animal of less vigorous digestion, it 
would go to pieces and become a wreck at once. But 
the hog's digestive apparatus will often keep working 
very successfully, while its system is a perfect bubble, 
ready to collapse at any moment. But no one should be 
surprised to find any or all of the organs of such a 
hog refusing to perform their offices at any time. Hence 
such an animal is constantly exposed to disease. Cholera, 
in some of its forms, breaks out in a herd and sweeps 
through the community, and in most cases the learned 
veterinarian, or those whose services are sought, attributes 
the difficulty, in all probability, at once to uncleanly 
surroundings. But, as we have frequently had occasion 
to know, he is astonished when he arrives at the farm 
where the disease exists, to find everything as neat as a 
pin, and is dumfounded, and knows not to what cause to 
attribute the disease. As said before, our hogs, or other ani- 
mals, ma}' live in violation of the laws of nature, without 
our knowledge, and hence sicken or die under apparently 
the most intelligent treatment. But there can be no 
question at all that in the vast majority of cases in which 
the cholera appears, where the surroundings are cleanly, 
the cause is too much corn and a consequent unequal de- 
velopment of the system. Our unlimited supply of corn 
in this country has not been an unmixed blessing. It is so 
plentiful with us that we feed it in ruinous excess, even 
when we are not prompted to make a hog before the an:- 



8 HISTORY OF SWINE IN EARLY DAYS. 

mal has ceased to be a pig, and there are millions of dollars 
lost every year through the sickness and death of animals 
that have been stuffed with this compartively unnourishing, 
but fat producing and heat creating food. Fat, except in 
limited quantities, is not growth or an element of strength. 
It is a disease — unquestionably a disease — because it is 
wholly useless, and not only that, but a burden. What- 
ever is useless in the economy of nature, is at variance 
with nature, and excessive fat is as useless as a wen on an 
animal, so far as the needs of the system go. 

Now the constant exclusive feeding of corn from the 
time the pig will eat it until it is taken to the market, un- 
der our very bad system — as we think— of fattening hogs 
the first year, is a direct effort to create a diseased condi- 
tion. It makes fat and nothing else. The bones and the 
muscles are not nourished, and they cannot be forced to 
maturity, except to a limited extent. They may be said 
to be forced when the animal is fed all the bone and mus- 
cle forming food that it will assimilate, as distinguished 
from starving it, but there must be time allowed it for full 
development. The process cannot be hastened, except 
in a limited degree. But we can force fat whenever we 
wish to. We can fatten the pig, or fatten the hog." 



CHAPTER II. 

Improved Swine. 

the first improvement of swine. names of the 

different breeds. their characteristics. the 

chinese hog. his effects upon other breeds. 

what breed of hogs to use. 



THE FIRST IMPROVEMENT OF SWINE. 

In the early history of swine-breeding in the Miami 
Valley in Ohio (for it was here, beyond doubt, that the 
first and greatest efforts were made to improve our 
swine), it is clear from the best authority that there 
were two breeds, the Russia and the Byfield. 

In 1816 the Shakers, of Union village, Warren county, 
Ohio, purchased at Philadelphia, Pa., one boar and three 
sows, pure China, called Big China hogs. The Shakers 
and other judicious breeders of Warren and Butler coun- 
ties continued to use the breeds at command, and pro- 
duced by repeated crosses a hog of exceedingly fine 
qualities for that period, known as the Warren county 
hog. This condition of the breeds continued until some- 
time between 1835 an d 1840, when the Berkshires and 
Irish Graziers were introduced. Some claim that the 
Berkshires were introduced first, and others the Irish 
Graziers. But let that be as it will, positive proof shows 
that these two breeds of hogs were crossed upon the hogs 
already produced by the cross of the China, Russia and 
Byfield. 



IO IMPROVED SWINE. 

This crossing of breeds continued for some time, until 
the breeders of swine in the Miami valley settled down to 
the conviction that the basis of a good breed of hogs had 
been established, and stimulated by the success, they 
have aimed to improve what they have been so successful 
in forming. All defective points or qualities have, as far 
as possible, been corrected or improved by care. Thus 
we have a breed thoroughly established, which can be re- 
lied upon for the production of like qualities and character 
in progeny. This breed of swine was formerly known as 
the Magie, or Butler county hog — having derived that 
name from David Magie, of Butler county, Ohio, who 
was one of the leading men in introducing this hog into 
the heavy feeding districts of the world — but was after- 
ward named by the Swine Breeders' Association, Poland- 
China. The best specimens of this improved breed, Po- 
land-China, have good length, short, broad backs, straight 
on both lines, deep sides, very broad, full square hams 
and shoulders, drooping ears, short heads, slightly dish- 
faced, broad between the eyes, with a good coat of hair, 
and are of a dark, or spotted color. They are hardy, 
vigorous and prolific. Their chief excellencies consist in 
their quiet disposition, and their susceptibility of being 
well fattened at any age, large growth when desirable, 
and a great amount of flesh laid on in proportion to the 
food consumed. They sometimes dress three hundred 
and fifty pounds when no older than ten or twelve months, 
and if kept until two or three years old, will often dress 
from six to nine hundred pounds ; and as a machine to 
turn corn into pork they have but few equals. 

THE CHESTER WHITE. 

The Chester White is a native of Chester countv, 



IMPROVED SWINE. 1 3 

Pennsylvania, where the breed originated. The first im- 
provement in that county, according to history, was an 
introduction of a pair of white pigs from Bedfordshire, 
England, about 1820. They were crossed with the com- 
mon breeds of the locality, and by careful breeding and 
selections of the best progeny, and judicious crossing to 
improve points, the well formed, large, easily fattened, and 
pure white hog, known as the Chester White, has re- 
sulted. All hogs called Chester Whites are not of that 
breed. There are other characteristics besides color to 
be estimated in the true type. Some object to this breed 
as being too coarse in bone and texture of flesh ; but if 
the}' are of the true improved type, they are no coarser 
in bone or flesh than the other large breeds, and at any 
age obtain as great or greater size. But owing to their 
being white, they have never become as popular as 
the darker breeds; but this prejudice is fast disappearing, 
and they are becoming more popular. Of all breeds 
of swine, they are the most prolific breeders and best 
sucklers, and as now bred are splendid feeders. When 
crossed with any other breed of hogs the results are 
good, and there is no other breed that marks their prog- 
eny better than the Chester White. Owing to this, many 
spurious animals have been sold for breeding purposes 
that were not pure bred. 

THE DUROCK, OR JERSEY RED. 

According to history, the origin of this breed is not posi- 
tively known, the}' having been bred in England as well 
as this country for a great many years. In England they 
are known as the Tamworth hog, and in some parts of 
America as the Red Berkshire; but having been bred in 
New Jersey for more than fiftv years, that is claimed as 



H 



IMPROVED SWINE. 



their home, and from this they received the name, Jersey 
Reds. But in 1884 ^ e y were named Durocks. They 
vary in color from a dark to a sandy red, like the Poland 
China, are docile and easily kept fat at any age, and in 
general make-up resemble that hog very much. The 
ear has been the most objectionable feature, being very 
large; but judicious breeding has refined them in this and 
some other respects, and they now are considered one of the 
best grazing and feeding breeds in the world, and always 
bring the top price in the pork market. They are pro- 
lific and hardy, with the best constitution, and when 
matured become very heavy, often weighing from six 
hundred to one thousand pounds ; but their average 
weight, at any age, is about that of the Poland China. 




THE BERKSHIRE. 

The earliest account we have of the Berkshire hog is, 
that he is believed to have sprung from the old or native 
English hog, and the county of Berks, in the south of 
England, is credited as his home. He has been known 
from time immemorial. Here he underwent those changes 
in form and feeding capacity, that the Poland China, 



IMPROVED SWINE. I 5 

Chester White and other improved breeds did in their na- 
tive homes; and from here he went forth to other parts 
of the United Kingdom, and throughout the civilized 
world. The high estimation in which he is held is shown 
bv the frequent mention of his use as a means of improv- 
ing other swine. He is credited with being used to im-. 
prove almost every popular breed of swine known. This 
has been a fashionable breed for farmers of this country, 
there having been much speculative fever in the past, and 
a great many, imported and native-bred, have been 
sold throughout America at fabulous prices. The color 
is black, with white on feet, face, tip of tail, and an occa- 
sional splash of white on arm ; a small spot of white on 
any other portion of the body is not accepted as evidence 
of impurity of blood, vet the color is generallv uniform 
and markings the same. He is dish-faced, with small 
neat head, short neck, thin, erect ears, broad, short back, 
deep sides and well rounded hams, small bone, but 
strong, and of the best quality. He is very thin- 
haired, but a breed of great muscular power and vitality, 
with strong digestive powers, very hardy, a quick maturer, 
and when ten or twelve months old usually weighes about 
three hundred pounds. As a rustler he has but few 
equals, and is therefore an economical breed to turn the 
produce of the farm into marketable flesh. The pigs are 
smart and active at birth, fatten readily at any age, and 
produce the finest quality of pork. They are not so large 
as the Poland-China, Chester White or Durock, but are 
superior to them in quality of flesh, it being finer and 
better marbled, and the best meat for home use. 

THE VICTORIA. 

This breed of swine was originated in Lake county, 



1 6 v IMPROVED SWINE. 

Indiana, by Mr. G. W. Davis, and was formed by the 
crossing of four distinct breeds of hogs, viz.: Poland- 
China, Chester White, Berkshire and Suffolk. They are 
very fine of bone and quality, and are good hogs for cross- 
ing on the large breeds, as they possess great power of 
transmitting their color and fine quality, when bred to 
other breeds. They are white in color, with occasional 
dark spots in the skin, and have a good coat of hair; 
stand very firm on their feet, and have an excellent con- 
stitution. They have small, neat heads, dish-face, thin 
ears, short legs, broad, straight backs, strong bone, deep 
sides, and excellent hams. The quality of their meat can- 
not be surpassed, even by the Berkshire or Essex. They 
are as hardy as any of the black breeds, good grazers, 
quick maturers, and fatten readily at any age. When 
twelve or fourteen months old they will weigh three 
hundred and fifty or four hundred pounds. They are 
prolific, and good sucklers and mothers, and the pigs 
are very hardy. 

THE YORKSHIRE, 

Like the Berkshire, is a foreign breed, but not so pre- 
valent in this country as other breeds. They are a white 
hog, with a good coat of hair, firm skin, and hardy con- 
stitution. They are of good length, with short legs, and 
very dish-faced, positive in their crossings, are prolific 
breeders, and fatten readily, and no doubt it would be an 
improvement to have more of them introduced in most 
parts of America. 

THE SUFFOLK. 

This breed is not so great a favorite with the farmer, 
nor so frequently met with. Popular opinion is, that they 
are delicate in constitution, and not so valuable to cross 



IMPROVED SWINE. 1 7 

with other breeds. They are small, thin-haired, with 
tender skin, but this may be the result of errors in breed- 
ing, and might be obviated, as has been done, with other 
more popular breeds. They are a quiet hog, and fatten 
very readily. For a hog for the small farmer, gardener 
or mechanic to fatten for his own use, he has no superior 
Any one contemplating buying this breed of hogs for 
breeding purposes should use some care, as they are 
scarcer than most breeds in their pure state. 

THE ESSEX. 

The Essex hog, like the Berkshire, is of English blood, 
and its general characteristics are about the same. In 
color it is black, without any white markings, and is 
heavy-haired. It is smaller, and this has prevented its 
general introduction, as the American farmer demands a 
larger machine, in the form of a hog, to consume his 
corn. The flesh of the Essex, like the Berkshire, is well 
marbled, the lean and fat being intermixed, and of the 
most excellent quality. The sows are good sucklers, but 
the pigs are delicate in infancy, and must have good atten- 
tion for a few days to prevent loss, or at least such is the 
general opinion. 

THE CHINESE HOG. 

" No influence, aside from those of selection and nutri- 
tion, has been so powerful in effecting improvement in our 
breeds of swine as that of the infusion of the blood of the 
Chinese variety. In fact it is, perhaps, not claiming too 
much for the influence of this cross to assert, that it has 
formed the basis for all our modern improved breeds of 
swine. Its influence has transformed the long-legged, 
elephantine-eared, coarse-boned, gigantic hog of old Eng- 
land into the heavy-jowled, short-legged, compact, early- 



1 8 IMPROVED SWINE. 

maturing Berkshire, Essex, Poland-China, Small York- 
shire, and Suffolk of to-day. Almost every litter dropped 
from sows of any of our improved breeds contains a 
living witness to the prepotency of this blood, in the shape 
of one or more members of the family that shows a de- 
cided tendency to revert to the original Chinese type. 

How long the Chinese hog has held the type which, 
since our knowledge of the domestic animals of that coun- 
try began, we know he has retained without any precepti- 
ble modification, is, and always will continue to be, matter 
of mere conjecture. Its civilization, such as it is, is older 
than that of any other country of which we have any 
knowledge, and it is quite likely that its breed of swine 
ante-dates, in its origin, that of any other race of domestic 
animals known to Europe or America. 

The distinguishing characteristic of the Chinese hog is 
the facility with which he converts everything he eats into 
fat. From the time he is a week old, until the day of his 
death, the Chinese pig or hog is fat. If kept in the same 
pen with others, even of our best varieties, and with feed 
barely sufficient to sustain life in them, the Chinese pig is 
fat; and when slaughtered, no matter at what age, the 
butcher finds him a mass of fat. 

The early workers for the improvement of the swine of 
the British Islands were not slow in discovering the vast 
superiority of the Chinese hog in this respect over their 
own native breeds, and the cross was early resorted to 
and extensively used. The purely-bred, or imported 
China hogs, were found to be ill adapted to the climate 
of the British Islands or the United States, and their flesh 
was not prized because of the superabundance of fat; but 
improvement, effected by crossing them upon the coarser 



IMPROVED SWINE. 1 9 

breeds of England, made them marketable, and none of the 
various foreign crosses introduced by English breeders have 
left so marked an impress upon the stock of that country. 
The shape of the Chinese hog is peculiar; the body is 
long; legs short, back long and swaying toward the centre, 
the belly nearly touching the ground: jowls very heavy; 
ears rather small, standing out from the head, but not 
drooping; head and nose short, and very broad between 
the eyes; neck short; color white or black, or a mixture 
of both, but usually the white predominating. As before 
remarked, every breeder of improved swine may occasion- 
ally see among any of the modern breed, no matter how 
purely bred, specimens that very nearly approach the 
Chinese type — and which, from the very earliest days of 
their pighood, manifest the characteristic tendency of their 
Chinese ancestry to become fat, no matter how they may 
be kept — a silent but constant attestation of the influence 
of the Chinese blood coming down through many genera- 
tions, but ever tending to re-assert itself, and revert to its 
original type." 

WHAT BREED OF HOGS TO USE. 

In deciding this question every person must be governed 
by the location. There is no one breed of hogs adapted 
to all sections of the country or situations. The diversity 
of crops and methods of feeding make this more notice- 
able, and as long as we overlook the facts, the more will 
we attempt to discover a better animal than those we 
have, which, fortunately, is not necessary. In the East, 
where the hog is given the range of a pasture, or in the 
South, where the forests are used for ranges, and corn is 
scarcer and higher than in the West, the smaller improved 
breeds, such as the Berkshire, Essex, Yorkshire, or Suf- 



20 v IMPROVED SWINE. 

folk, would most likely prove the most valuable, as they 
are quick maturers and do not require so much feed. 
But in the West the system is somewhat different, for the 
hog is used as a means of converting the products of the 
farm into produce that is jnore profitable and easier 
transported. 

CORN THE MAIN CROP. 

In some sections corn is the great staple to the exclu- 
sion of all other crops, and it is often the case that it can 
not be grown profitably, and sold in that shape. What 
the Western farmer most desires, is a hog that is hardy; 
to grow to a large size; that is easily fattened at any age, 
and is adapted to the climate, for his object is to feed his 
corn and sell the pork. For this purpose the larger 
breeds, such as the Poland-China, Durock, Chester 
White, Berkshire, or Victoria, are the best adapted. 
There is not a great deal of difference now in the differ- 
ent breeds, except in the single matter of color. All the 
breeders of the various sorts of swine have had the same 
points in view, and have bred to the same form until they 
have been brought to substantially the same thing, except, 
as I have said, in the matter of color. If you put a few 
white spots on the model Berkshire of to-day he will make 
a pretty fair Poland-China, barring the erect ears. If you 
take all the white hairs from him and give him black ones 
instead, he will be a good Essex pig; and if you change 
all his hair to white, he will make a good Suffolk, York- 
shire, or Victoria. You can make any sort of a hog you 
want in five years of crossing and selection. Our breed- 
ers have all been coming toward one point for a long 
time, and consequently, they have all substantially reached 
about the same place. 



CHAPTER III. 

Swine Breeding. 

swine breeding a science. how to select breed- 
ers. selecting sows. the boar and his care. 

the time to breed. exceptions to the rule. 

custom among heavy breeders. one litter a 

year better than two. fall pigs and how to 

winter them. mixed husbandry. 



SWINE BREEDING A SCIENCE. 

At the present age the breeding of swine, like the breed- 
ing of all other domestic animals, has become a science, 
and for various reasons it is not every person that can 
make it a success. The first element of success is a love 
for the business. There is no instruction or rule of any 
kind that can be given which every one can or will follow : 
but for the benefit of those who may wish to learn from 
the experience of others, I will endeavor to give a few 
plain points as gathered by experience and observation 
as how to select breeders, to raise the best feeders and to 
avoid diseases of all kinds to a great extent. 

To be successful in raising swine, there are several 
points on which the breeder should be very particular 
when selecting the stock from which his future herd and 
profits are to come, as a mistake at that juncture may de- 
prive him of all chances of success, and, eventually drive 
him out of the business in povertv and disgust. 



22 v SWINE BREEDING. 

The first and most essential thing to be considered, is 
the health and thrift of swine; therefore, in order to se- 
cure this, we must first look to the breeding animals. We 
should breed only from well-bred, well-matured, thrifty, 
healthy stock, remembering that like begets like, and if 
the good qualities are transmitted, the evil ones are 
sure to be. 

SELECTING SOWS. 

In the selection of sows, it will depend entirely upon 
what is expected of them. t If it is desired to produce hogs 
for pork, instead of to sell for breeding purposes, it is 
neither necessary nor desirable that the sows be of any 
pure breed; but they should be good animals individually, 
and be known to be from good ancestors on both sides, 
about whose health, vigor, growthiness and prolificacy 
there has been no question. Always select the largest, 
most growthy and best sows for breeders. The main 
points are length, depth and bone. They should be ani- 
mals which, when well grown, will be of good size; big 
enough and roomy enough to hold and develop within 
themselves a reasonable litter of lusty, well-formed pigs. 
As to bone, it is not the size, so much as the quality, that 
is wanted. A good, clean, bony leg, with a hog, as well 
as with any other animal, is far better than a fleshy one. 
In selecting either sows or boars, notice closely whether 
they show a tendency to weakness in the ankles and feet. 
Some hogs stand up as squarely on their feet as a horse, 
while others are extremely faulty in this respect, and 
sometimes before half grown are so broken down that 
they get about with great difficulty, and when fat and 
heavy can not stand up long enough to walk a short dis- 
tance, and, consequently, have to be provided with con- 



SWINE BREEDING. 23 

vevance whenever they are ready to be taken off the 
farm. "The model hog of any kind should not be so 
modeled that, when fat, its legs will not carry it to market, 
let that be one mile or fifty." 

Breeding from stock too young is not only injurious, 
but dangerous ; and as to what age young sows should be 
before breding, I would say from eight to nine months 
old is young enough. A great many breeders prefer to 
have them older, upon the theory that if bred too young 
it retards their growth. They never develop as well as 
when bred older. Their true value as breeders can 
not well be known until they have been bred two or three 
times; then they will be in their prime, and the best can 
be retained for still further and better service, and the un- 
profitable ones sent to fulfill their destiny. 

Among all breeds of swine there are families that are 
shy breeders, have small litters and give but little milk. 
Such should be shunned, as they are a source of much 
aggravation and profanity. While some sows have from 
twelve to sixteen pigs, I never saw one that could give 
anything near enough milk for that number after they 
were a few days old, and I have come to the conclusion 
that a sow that has and raises well from seven to ten pigs, 
three times in two years, is a prize to her owner which he 
can afford to cherish and nourish abundantly. Occasion- 
ally one does a little better, and a great many do as well, 
but millions fall far short of it. 

As to the age to which sows can be kept profitably, 
that depends upon how valuable they may be. Most 
breeders prefer to put them off the third or fourth year, 
as then they are liable to become very heavy and some- 
times feeble or treacherous : and unless very valuable thev 



24 SWINE BREEDING. 

had better be fed off, and replaced with good young ones, 
for the following reasons: First, an old and feeble sow 
will not raise any more nor any better pigs than a good 
young sow will, and if she is treacherous in any way, her 
progeny is liable to inherit it. Second, when her pigs are 
weaned, in a great many cases, she cannot be bred to 
have pigs again, at the proper time, much sooner than 
one of her daughters;, and then the risk and expense of 
keeping her are so much greater. 

THE BOAR. 

As so much value depends upon the male, at the head 
of a herd, great care should be taken in selecting a boar. 
As the labor of a lifetime, or the expense of a great deal 
of money and time in getting together a herd of good 
sows may be vitiated by a week's use of an inferior boar, 
it is important that he should not be selected at random. 
He should be purely bred of whatever stock the party 
prefers, and not only a first-class individual himself, but 
have a pedigree showing unmistakably that his parents, 
grand-parents and great-grand-parents were of the same 
character. The pedigree is simply a certificate of char- 
acter, and unless it shows good character it is of no prac- 
tical value. It should back up the pig, but if the pig fails 
to back up the pedigree as well, there is probably some- 
thing wrong in one or the other. " Hands off " would, in 
that case, be good advice. He should be a healthy, ro- 
bust fellow, and of such form that, when fat, he would be 
about the model of such hogs as it is desired to raise. 
The generally accepted idea among experienced breeders 
is, that the male should be somewhat more blocky and 
compact than the female, on the theory that the offsprings 
in outward form resemble the sire more than the dam. 



SWINE BREEDING. 25 

The boar should be medium in length, of great width and 
depth, back straight and strong, legs the same, but not 
too heavily boned, and should stand up well on his toes; 
neck and head short, dish-faced, ears, hair and tail fine, 
features masculine, hams deep and well turned, ribs well 
sprung, being good in the shoulder and girth, as that de- 
notes vigor and constitution (color is of the least impor- 
tance). When wanted for service he should be at least 
from eight to ten months old. How long he should be 
kept for service, as in the sow, depends upon his value as 
a breeder. He would have to be at least two years old 
before anything could be determined. If then he begins 
to prove a valuable sire, he should be kept as long as pos- 
sible, which, with good care, may be until he is five years 
old, or longer if he still retains his health and figor. 

HOW THE ENGLISH JUDGE PIGS. 

"The following dialogue, which occurred at a recent 
English exhibition of stock, will perhaps illustrate some 
of the points which should be looked for in a good pig for 
breeding purposes, and also show how differently an old 
hand and an amateur set to work. The first class is that 
for young boars, of which there were seven. After these 
are let out of the pen for inspection it is remarked by 

A. Some fine young boars here, especially that one 
with the beautifully turned-up short snout, wide shoul- 
ders, thin coat, and delicate skin. 

B. Do you think so? It is not quite my style of ani- 
mal; I like one with a nose of fair length, the lower jaw 
sprung or bent (not straight), head wide between the ears, 
a small, keen eye, muscular neck, shoulders slightly up- 
right, but not open or splayed on the top, ribs well 
sprung, deep in flanks for and aft, loin wide, hips well 



l6 v SWINE BREEDING. 

apart, hind-quarters long and deep, all covered with a 
fair quantity of not too fine hair and skin, and placed on 
legs well outside the body. You are then certain to get 
masculine character and good constitution, as well as the 
largest weights of meat where it is worth most per pound. 

A. Yes! but look at the beautiful head and quality of 
the further pig. 

B. I admit that your favorite does appear to have what 
sometimes goes by the name of quality, i. e., fine hair, 
thin skin, and delicacy of appearance generally; this is to 
me a proof of effeminacy in a male animal. The young 
boar you admire, as well as one or two others in the class, 
has no muscle or lean meat, and no middle ; he is slack in 
the loin, and the fore-legs are either bent or both appear 
to come out of the same place; the tail is also set low on 
a light ham. 

A. I must frankly say that these boars are not so good 
behind and through the middle as they should be, but I 

'am told the most difficult point to obtain in show pigs 
is a good head. 

B. But what earthly use is a head such as you require 
when it is nearly always accompanied by a light neck 
and hind- quarters. The end of all breeding pigs and 
their produce is the slaughter-house, and, to judge a pig 
properly, you must first ask yourself or a bacon-curer 
which part of the pig's carcass is the most valuable. My 
simple plan is to divide the carcass into three nearly equal 
portions. Take the head to the shoulder, the shoulder to 
the hip, and the hip to the tail, and the pig with the best 
middle and hind-quarters is far the most valuable. Thus, 
for argument, a dead pig is worth 56s. per cwt., or 6d. 
per lb. No. 1 part, or that with the head, will be worth to 



SWINE BREEDING. 27 

a bacon curer 4<i. per lb. ; and the second part, the hind- 
quarter, at 6d. per lb.; and the middle, or third part, 
would be valued at 8d. per lb. These little facts I always 
keep in mind when acting as judge of pigs. Of course, I 
do not ignore the useful points which fanciers assert the 
various breeds should possess, but I try very hard to get 
the utility points as well, which include in a boar every 
appearance of being useful as a sire, and with sows that 
all of them above fifteen months old have not only bred 
pigs but reared them. This latter is especially necessary, 
as many of the sows whose lives are spent in the forcing 
and show-yard pens are useless as brood sows."— Farm, 
Field and Stockman. 

Rule: A male hog should be vigorous and compact j 
void of any extreme coarse or delicate points, sows more 
coarse and roomy, and both of a kind disposition. This 
rule will hold good in any breed of hogs, and when breed- 
ing for any purpose, either breeders or feeders. To take 
this advice, and some more with it, I would still say, 
"never select, of either sex, the chubby pig of a small 
litter from a small sow reared in a small pen for a 
breeder. It is betting against success, and giving luck 
the biggest kind of odds." 

BREEDING TIME. 

The time to breed sows, so as to have them farrow at 
the most profitable time, is a question that has to be gov- 
erned altogether by circumstances. The general rule is, 
that December is the best month to breed in, then the 
pigs will come in April, or about the time of new grass. 
This is considered the best time for the general crop of 
pigs to come, so that the sows, after weaning their pigs, 
can have the summer and fall in which to regain their 



28 v SWINE BREEDING. 

strength and vigor before bred for the next year, unless 
rebred soon again for a fall litter, which is not always 
considered best. 

There are exceptions, of course, to this rule. First : The 
location will have to be considered; in some localities pigs 
farrowed in February or March would do as well as if 
farrowed in May in other localities. It is thought best 
not to have them come so early, as they are liable to be 
lost or stunted by the cold before they have learned to eat 
well, or can have the benefit of new grass. Second: If 
pigs are designed specially for exhibition, the time for 
them to come should be governed by the date of the 
show, and the age required by the premium list. Third: 
In feeding for some particular market, the time to reach 
it must be considered in connection with the facilities likely 
to be at hand for keeping and feeding for the purpose in 
view. 

IN THE HEAVY FEEDING DISTRICTS. 

In the heavy hog feeding districts many breeders . of 
large experience are satisfied to get one good litter a year 
from each sow, for, by this means, they can have them 
come in April or May, and by good care, turn them off in 
February, weighing from two hundred and fifty to three 
hundred pounds. This they consider the most profitable 
w#y of feeding, as hogs, up to that age and weight, take 
on pounds much faster than they do after that time, and 
then the risks are so much less. In feeding off these 
voung hogs, very often their dams are fed off with them, 
especially the old or inferior breeders, and some choice 
young sows are retained in their place. 

ONE LITTER A YEAR BETTER THAN TWO. 

^Many breeders of large experience in raising pigs are 



SWINE BREEDING. 29 

satisfied to get one good litter a year from each sow. A 
first-rate litter, strong and thrifty, is considered more 
profitable than two of second-rate quality. This is as- 
suming that by the two-litter plan the pigs are neces- 
sarily inferior, and there is good reason for supposing this 
to be the fact. 

If a sow produces two litters each year it follows that 
during two-thirds of the time the energies of her system 
are directed to the growth of these litters before farrow- 
ing. This leaves only four months of the year in which 
to suckle the two litters ; or only the length of time usually 
allowed for one. It sometimes happens that sows are 
bred soon after they have farrowed and are thus required 
to carry one litter while suckling another, but this always 
results in the diminished thrift and value of one litter or 
the other, and often in the injury of both, as well as of the 
sow herself. 

If two litters are to be had within the year, the spring 
litter will come so early that the little pigs are liable to be 
lost or stunted by the cold before they have learned to 
feed well, or can have the benefit of new grass. The fall 
litter, necessarily coming late, will also suffer from the 
cold of early winter after they are weaned. Even with 
the best care the growth of fall pigs is retarded by the 
cold weather and their being compelled to rely on dry 
feed at an age when the addition of grass and clover to 
their diet is so much needed for their best develop- 
ment. 

Good shelter and regular attendance, with generous 
feeding, will go far towards keeping them in a thrifty 
condition: but this adds to the cost of rearing, and is made 
to count against fall litters, except under special circum- 



30 SWINE BREEDING. 

stances or conditions which may at times make it profit- 
able to rear fall or winter pigs. 

By the two-litter plan the sow does not have the needed 
time in which to recover fully from that wear and tear on 
her system which is inseparable from the proper rearing 
by her of a litter of healthy, fast-growing pigs. 

There are cases in which it is advisable or unavoidable 
that sows farrow at some other season than from about 
the first of March to the middle of April, or about the 
time of new grass; but as a rule the general crop of 
young pigs should come at this time, so that the sows, 
after weaning their pigs, can have the summer and fall 
in which to regain their strength and vigor before being 
bred for the next year. 

EXCEPTIONS TO THE GENERAL RULE. 

If pigs are designed specially for exhibition the time for 
them to come should be governed by the date of the show 
and the age required by the premium list. 

Whether to be fed for sale to the local butcher or for 
shipment to the great pork-packing centers, the particular 
market to be reached must be considered in connection 
with the facilities likely to be at hand for keeping and 
feeding for the purpose had in view. 

If it is intended to rear sow pigs to be retained or sold 
for breeding purposes, there can be no better time to have 
them come than in the spring, as recommended for the 
general crop. This gives them the whole summer on 
grass, and if with this they are allowed a little mill feed 
daily, made into swill, and after harvest turned on the 
wheat stubble, or fed on oats and rye, they will make the 
best possible growth, and be ready to receive the boar in 
January or February. They will then throw their first 



SWINE BREEDING. 3 1 

litters early in May or June following, or when they are a 
little over one year old. As it is not generally deemed 
advisable to save as breeders pigs from the first litter of a 
voung sow, the fact that these Mav or June pigs would be 
too young to be bred for spring pigs the next year would 
not be considered any disadvantage. And yet, if particu- 
larly well bred and valuable as breeding stock, they may 
be retained and served in time to drop their first litters in 
Julv or August, or when twelve to fourteen months old. 

In the rearing of young boars for breeding purposes it 
sometimes happens that there is a demand in the fall for 
boars that are nearly a year old. When such demand is 
likely to occur it is well to provide for it by having a few 
litters of fall pigs. The extra expense of keeping them 
through the winter may be more than realized by the good 
prices they will command the following season. The 
chief demand, however, for young boars, is for those of 
very early spring litters. Here again some additional 
risk and care are required, but with well-bred stock which 
can be relied on to prove its good breeding the prices to 
be had for such young boars will justify the extra care 
given them. 

A sow r that is cross or bad to handle at farrowing time 
should be bred so as to have pigs in mild weather. When 
near her time she can be turned into a woods or other 
pasture and permitted to take care of herself. After her 
pigs are a few r days old she will not be so cross, and if 
then approached with a little corn or other feed a few r 
times she will soon become manageable, and can then be 
taken to the barn-yard, or where the other sows and their 
pigs are kept. We would not like to have many of the 
savage kind of sows to deal with, but it sometimes pavs 



32 SWINE BREEDING. 

well to humor a sow, valuable for the stock that is in her, 
by keeping away from her at farrowing time. Having 
her pigs to come in mild weather is the surest way of 
having her save them, but even then it is generally a " hit 
and miss " case. 

It is sometimes claimed that sows, in order to become 
good milkers, should be bred when quite young — say at 
six or eight months old — so that they may have their first 
litters at ten or twelve months of age. But oft-repeated 
trial does not support the claim. Improvement in this 
direction is best secured by the careful selection of breed- 
ing stock, and by feeding when young and growing, with 
a view to the development of milking qualities in the 
young sows." — Phil. Thrifton in the Breeders' Gazette. 

FALL PIGS AND HOW TO WINTER THEM. 

" There are so many failures made in the wintering of 
small pigs that many farmers claim it does not pay to 
raise them. Now, if one of this large class would say 
-' It does not pay me to raise fall pigs,' I would not call 
his statement in question. The fault is in the man and 
not in the pigs. The writer finds it profitable to raise 
enough fall pigs to have a car load of extra good hogs by 
the time they are twelve or fourteen months old. Simply 
because fall litters are not as easily kept, and are more 
liable to disease, as usually kept, than spring litters, does 
not settle the question of profits. 

If the corn crop of the farm is sufficient to make one 
hundred good porkers, the risk of the business will be 
lessened by having about one-third of them come in the 
early fall and two-thirds in early spring. Every one 
knows that liability to disease increases as the numbers in- 
crease. Then, too, there are not needed on the farm so 



SWINE BREEDING. 33 

many pens and feeding floors. The risk of swine-raising 
has become so great within a few years, that we do well 
to use every precaution to prevent outbreaks of disease, 
as it is more easily prevented than controlled. We can 
keep the quarters clean and comfortable for forty, and 
have the grazing lots kept fresh and free from mud and 
bare places, where if we had twice or three times that 
number we would surely fail if caught in a wet, disagree- 
able spell of w r eather. 

MAKE THEM COMFORTABLE. 

Unless the farmer plans to make the fall litters comfort- 
able from November to May, when they should be ready 
to turn to clover, he will not likely make it pay to handle 
fall litters. Comfort and suitable feed they must have. 

The fall pigs which are to live on dry corn and ice- 
water from December to May will invite disease; and I 
would be disappointed if by such keep a large per cent 
did not die, and the survivors have coughs and a staring 
coat. If that is the keep the fall pigs must have, then I 
will agree that I want no fall pigs. But the day has come 
when we can not afford to raise any kind of hogs on dry 
corn and cold water. The men who limit their hogs and 
pigs to the corn and water diet are the ones who make 
heavv losses in the business. If we have learned anything 
about the management of swine, it is that the health of 
the herd must be the first consideration, and that can not 
be secured without due regard to sanitary law. 

BEST FOR CLOVER. 

The pigs which come in spring have not sufficientlv 
strong digestion bv the middle of May to go into the 
clover field and make profitable growth on clover alone, 
as have the pigs farrowed the September or October 



34 SWINE BREEDING. 

previous. The spring pigs, to be ready for market by 
the December or January following, must have grain 
every day, with the clover or grass to bring them to the 
butcher before the year closes. The fall pigs, if turned 
on clover in May, in good order, will make rapid growth 
until the clover becomes woody, in August or September. 
By this time the roasting ears are formed, and we begin 
to cut up the corn and feed stalk and all on the clover 
fields. The corn is green and is all eaten, if fed in mod- 
eration, until the stalks harden. The change from clover 
to grain is thus most gradual, and we find the pigs often 
ready for market by November, and to weigh over three 
hundred pounds at ten or twelve months, four months of 
which time they have had no grain. This period of clover 
feeding has greatly reduced the average monthly expense 
of keep, and has enabled us to convert clover into pork to 
an extent which would be impossible with that number of 
spring pigs. 

OLD VIEW NOT CORRECT. 

' But fall pigs don't do any good,' I have often heard 
farmers say, and once thought an old farmer's opinion on 
that point was so valuable that it was hardly worth while 
to test its correctness by experiment. Having, however, 
tested the matter, I conclude that, with the dry corn and 
ice-water diet, and muddy feed lots, and dirty, damp, cold 
beds, 'fall pigs don't do any good.' If, however, Septem- 
ber pigs are provided with good sleeping quarters, with 
clean bedding, good ventilation, without the wind whist- 
ling through, they can sleep comfortably and find escape 
in the daytime from storm and chilling winds. Then, if 
instead of rooting and wading in the mud, belly deep, for 
t heir feed, they have a board or stone floor to eat on, they 






SWINE BREEDING. 35 

can eat with comfort. And if, in connection with this 
house and feeding floor, they can have the range of a 
grass lot they will spend hours here every day, unless it 
is very stormy, grazing. 

NOT CORN ALONE. 

Now, their feed must not be corn alone. With it and 
the grass lot they will do well if the winter is open, so 
they can every day get grass and plenty of exercise; but 
if the winter is a hard one, and they are shut from the 
grazing by snow or intense cold, they will soon show con- 
stipation and a feverish condition, and by March the 
chances are they will look rough and come out in the 
morning coughing; and it is a cough that none of the so- 
called remedies will cure so long as the corn and ice-water 
diet continues. 

To avoid any check in growth by such deranged con- 
dition we had better meet the demands of nature. If in- 
stead of the rich carbonaceous diet we modify it by re- 
ducing the amount of corn and substituting bran and 
oil-cake meal we have a ration which will not provoke 
constipation and feverishness while the pigs are deprived 
of grass and exercise. But these are not enough. We 
want a less-concentrated food. We get this cheaply by 
mixing corn-meal, bran and oil-cake meal with clover ha}' 
run through the cutting-box. If the meal and mill feed be 
mixed with the chaffed clover and moistened and fed in a 
trough there will be no waste, and better pay for the feed 
consumed than in anv other way the writer has ever tried. 
It will insure more growth and better health than corn, or 
corn and bran, or mill feed, without the clover. 

PLENTY OF DRINK AND GOOD. 

But pigs will not do their best for us without plenty of 



36 SWINE BREEDING. 

drink. How to secure that long bothered me ; for young 
pigs will not drink as much ice-cold slop or water as they 
need to keep them in good condition. A trough full of 
ice does not make any fat or bone. 

KEEPING SLOP WARM. 

A cheap device for keeping slop warm is : Take a coal- 
oil barrel, put it inside of a box and pack with cut straw 
or saw-dust. Have a lid to close down tight. An old 
coffee-sack or piece of blanket or carpet laid over the bar- 
rel before putting on the lid of the barrel and closing down 
the lid of the box, will keep in the heat. 

A CASE OF COOKING THAT PAYS. 

We make the barrel full of cooked feed. If kept cov- 
ered it will keep warm until fed out. It is made as thick 
as mush or cream, and one bucket of the feed mixed with 
a bucket of water from the well makes a tepid mess which 
pigs enjoy, and will eat up clean, and go off happy to bed 
or to rambling about the grass lot. 

s Here is a case where it pays well to cook feed for stock, 
and it is the only use of cooked feed the writer has ever 
found profitable. 

With this jacket around the slop barrel the hot dish- 
water, and all waste hot water of the kitchen or laundry, 
can be utilized to the comfort and health of the pigs. 
The chill ought to be taken off of any drink given to the 
pigs in freezing weather if we would get best results for 
care and feed. 

This device may seem small to the farmer who handles 
pigs and swine by the hundred, but as the bulk of the 
pork of the country is made by the farmers who handle 
a few hogs, the hints here given will meet their case."— L. 
N. Bohman in the Breeders' Gazette. 



SWINE BREEDING. 37 

MIXED HUSBANDRY. 

Now here we have the experience of two prominent 
writers and breeders, one favoring one litter a year, 
coming in the spring, and the other favoring two litters 
a year. My experience and observations have been, that 
mixed husbandry in swine breeding, as well as mixed hus- 
bandry in farming, is the true method for the general 
farmer; therefore, I would be in favor of Mr. Bohman's 
system of breeding, and raise some pigs each fall instead 
of having them all come in the spring. Of course they 
will need some attention, but there are few but what 
can give them all the attention they need, if they will. 

The device to keep swill warm, as given by Mr. Boh- 
man, is good, and where you have but a few pigs and do 
not want to use that, I have found it very convenient, at 
times, to fill a large iron pot with milk or good slops, 
evening and morning, and heat it on the cook-stove to 
boiling heat, in this stir bran or ground grain of any kind 
to give it a body, then cool it to blood heat. This will 
make feed enongh for twenty or more pigs, and for which 
they will be very thankful, and prove it by their fine 
appearance. Those who have never tried this should 
try it once, and see how much better their pigs will do 
than if confined to dry corn and cold water. Give a sow 
and pigs, or a dozen pigs, a good, w r arm bucket of slop 
twice a day, and see how much faster they will gain than 
if compelled to drink ice-water. 



CHAPTER IV. 

The Boar, Brood Sows, Pigs, and How to Care 

For Them. 

the boar and His c Are.— the brood sows.— when 7 
to put them up.— where to put them.— when to 
feed them.— this may not suit some.— how they 

should be fed. notes worth mentioning.— teach 

young pigs to eat. keep them from robbing 

each other. treatment of sucking pigs.— wean- 
ing time. — time to castrate pigs. — save the; 
sows. — -their care after being weaned.— good 
things repeated. 



THE BOAR— HIS CARE. 

As the boar is one-half the herd and he is expected to 
impress his qualities with surety on his progeny, he should 
be kept quiet, and in a strong and healthy condition all 
the time. Knowing this, there is no place better to keep 
him than a good grass lot, well fenced, with shade and 
shelter, and away from other hogs. Here he will have a 
chance for exercising and grazing, and is not so liable to 
become restless and breachy. As for his food, that should 
be a mixture of mill feed and corn, or oats and corn, and 
in such quantity as will keep him in a nice thrifty condi- 
tion, but not too fat when wanted for service. He should 
be well supplied at all times with fresh water, and fre- 
quently with a mess of good slops, etc., when wanted for 



CARE OF BOAR, BROOD SOWS AND PIGS. 39 

service. It is always best to turn the sows in the lot to 
him; as by this means he can be kept more quiet. Never 
turn but one in at a time, and only allow one service: 
this is considered as good as two or more, and the addi- 
tional services only exhaust the hog. Then turn the sow 
out and put her away where he cannot see her; by this 
means you will always have a good and quiet hog. There 
are two old customs that are practiced all over the coun- 
try, that the owner of a good hog will find it to his advan- 
tage to abolish. First: Turning the boar out with a lot 
of brimming sows and letting him go. Second: Loaning 
him to everybody else for the same purpose. 

brood sow r s. 
A great many breeders of sw^ine seem to think brood 
sows require but little attention when not suckling pigs. 
This is a mistake, for the health and thrift of the pigs de- 
pend entirely upon the health and thrift of the sows while 
caring for and suckling them ; therefore, too much attention 
can not be given them. They should be in a healthy, 
thrifty condition when bred, and receive such attention 
after that as to keep them in a thriving condition. Their 
feed should be a mixture of corn, mill feed, oats, roots, 
etc., with plenty of exersise in a grass or wood lot. They 
should be kept separate from other stock especially, some 
six weeks before farrowing time, and provided with a 
clean, ary, warm place to sleep, so that they will not pile 
up and injure one another, for this is the cause of more 
pigs being lost at or before farrowing time than any other 
thing, and can be nearly always avoided with a little care 
and attention. 

WHEN TO PUT THEM UP. 

Some two weeks before farrowing time, each sow 



40 CARE OF BOAR, BROOD SOWS AND PIGS. 

should be put into suitable quarters (the season of the 
year being taken into consideration), so that she may be- 
come acquainted with the place before farrowing; if not, 
they are liable to become very restless. They should not 
have too much material furnished them, out of which to 
construct a nest, as they are liable to overdo the thing 
when they can; but a sow should be allowed to make her 
own nest, as she can make it better than you can for her. 
Let them do as they please ; worrying them makes them 
feverish and nervous. When I say too much bedding 
should not be furnished them, I do not mean an armful of 
straw is enough for a large sow to make a bed, es- 
pecially in cold weather, but there is no need of her having 
an excessive amount of loose material when confined in 
small quarters. Their bed should be prepared in a place 
where it and its surroundings can be kept clean and dry. 
ft should never be allowed to become wet, musty or foul, 
and no dust should be allowed to accumulate, as dust on 
young pigs is very injurious to them, and a very small in- 
jury to young pigs may prevent a week's growth, as well 
as to insure disease. At all seasons they should have a 
shelter above them. If the weather is warm this is about 
all that is necessary. If in the winter or early spring, 
they should be sheltered from the wind and storms. 
There is not much danger of getting their quarters too 
warm. After giving birth the sow will be weak, circu- 
lation and all the vital functions reduced, and the bodily 
heat will be lowered in proportion. Nor will it be too 
warm for the pigs. Their mothers' body has been a 
warm home, and they fully realize that this is a cold and 
heartless world when first they make its acquaintance. 
At the critical hour leave the sow completely alone, and 



CARE OF BOAR, BROOD SOWS AND PIGS. 4 1 

disturb her just as little as possible after that time. 

WHEN TO FEED THEM. 

Do not feed or slop her until she gets up and hunts for 
food or drink. She is weak and nervous, and very much 
afraid some one will hurt her babies. If one goes " poking 
their nose " around they will get her excited, and she will 
probably step or lay on some of her pigs. The best treat- 
ment that can be given her at this time is to leave her 
alone. One of the greatest troubles in raising pigs is, to 
prevent the sows from laying on them and killing them. 
This is the reason why they should not be fed or dis- 
turbed until they get up in search of food. As long as 
they remain quiet and do not stir around the pigs are safe, 
unless there is too much bedding. When a pig may get 
outside of the nest, and not being able or wise enough to 
get back again, it may perish from cold or hunger. 
But if disturbed or given food, they will certainly get up 
to eat it, or get excited, and then they will lie down again, 
and very likely on a pig or two. Whereas, this advice 
may not suit those who are engaged in the breeding of 
fine hogs, who may want to be present upon all occasions 
at the critical hour, to give the sow and pigs such assist- 
ance as they may need, and who, most always, have their 
sows so tame or kind that they will permit such attention. 
Yet they will find that it will win "nine times out of ten." 
All a sow wants is a suitable place to farrow, and be 
let alone. 

HOW THEY SHOULD BE FED. 

From the time the sows are put up, their feed should 
be increased gradually, until up to the full feed, but should 
be of a loose and laxative kind. Milk, house-slop, bran, 
oil-meal, ground barley, rye or oats, and but little corn in 



42 CARE OF BOAR, BROOD SOWS AND PIGS. 

any way, until the pigs are a week old. Corn is too heat- 
ing, and is liable to cause fever and constipation, and is 
not as good to produce milk as other food. An abun- 
dance of milk for the first eight or ten weeks of the young 
pigs' existence is the best preparation they can have to fit 
them for profitable growth in after life. Therefore the 
sows should be supplied with a milk-producing food, regu- 
larly three times a day, all they will eat. How ever well 
she may be fed, if the pigs thrive as they should, their ca- 
pacity for taking all the milk will always excede the 
ability of the sow to furnish it, even when she is placed 
under the most favorable circumstances. 

NOTES WORTH MENTIONING. 

First: Great care should be taken in using slops from 
the house, not allowing vinegar, salty brine, or much sour 
buttermilk to be poured into the swill, as a pig is a delicate, 
tender animal when young, and great care should be 
taken that the food of the sow be sweet and sound. Any 
violent change of food given the sow, or her drinking 
sour or salty swills, will effect the pigs much more than 
the sow. 

Second: Sometimes a sow refuses to own her pigs or 
let them suck, and if some means are not used to bring 
her to terms, the pigs will die for want of nourishment. 
The American Stock Book says: "The sow can be 
brought to terms by pouring a mixture of ten to twenty 
grains of spirits of camphor with one to three of tincture 
of opium into the ear. The sow will immediately lie 
down on the side of the ear to which the application was 
made, and remain quiet for several hours in this position 
without interfering with the pigs, and on recovery from 
the stupor will have lost her irritability in regard to them. 



CARE OF BOAR, BROOD SOWS AND PIGS. 43 

The experiment has been tried in Germany hundreds of 
times, according to one of the agricultural journals, with- 
out any injurious effects." This may be worth trying, in 
order to save a good litter of pigs, but if she needed doc- 
toring more than once for this reason, I would send her 
to the fattening pen as soon as possible. Some sows are 
14 natural born fools," and the sooner they are gotten rid of 
the better. 

Third: Occasionally sows lose part of their pigs from 
cold weather or some other cause, and it is necessary to 
put two litters together, in order to breed one of the sows 
again. This can be done very easily, when there is only 
two or three days difference in their ages, and can often 
be done when there is a week's difference. Put the pigs 
in the nest with the sow, then sprinkle her with warm 
water, with a small amount of whisky or coal-oil in it; let 
it run down off of her on the pigs, and she can not tell 
them apart. Their instinct for knowing their young is 
principally by the scent. Very often a sow can be made 
to own her own pigs the same way. 

TEACH THE YOUNG PIGS TO EAT. 



It is always best to teach the young pigs to eat by them- 
selves as soon as possible. This is all the more important 
if the sow happens to be bred again soon after farrowing. 



44 CARE OF BOAR, BROOD SOWS AND PIGS, 

If, then, they have been taught to depend largely on feed 
given them, instead of on the milk of the sow alone, they 
may safely be taken from the sow when they are eight 
weeks old. But if the sow has not been bred, it will be 
much better to leave them suck until twelve or fourteen 
weeks old; or, in other words, until the sow weans them 
herself. When the pigs are about three or four weeks 
old, a small trough should be placed in some convenient 
place near the bed, where only the pigs can get at it, and 
it should be supplied regularly three times a day with 
some good, sweet feed. Sweet milk, good house-slop, 
midlings, oil-meal and boiled potatoes make the best feed 
until they get older, when oats, rye, barley and corn can 
be added, which should be either ground or soaked, as it 
is easier digested. It is best not to feed too much at a 
time, but to feed often and regular. Do not neglect the 
sows, but feed them regular, and all they will eat until the 
pigs are weaned. 

KEEP THE PIGS FROM ROBBING EACH OTHER. 

" One of the most important points in the management 
of sucking pigs is to prevent the robbing of young litters 
by those that are older. Unless timely and proper meas- 
ures are taken, this is almost as certain to occur as that the 
appetites of young pigs will grow with the growth of the 
pigs themselves. As an easy way of satisfying this in- 
creasing appetite the older litters soon acquire the habit, if 
opportunity offers, of driving the younger from their dams 
and taking their milk themselves. Plundering and for- 
aging are the first traits of lively character shown by 
young pigs. The present good is all they care for; and 
when litters of different ages are allowed to run together, 
no amount of extra feeding will prevent the older and 



CARE OF BOAR, BROOD SOWS AND PIGS. 45 

Stronger from taking the milk intended for the younger. 
The only way, therefore, to have all do well is to keep 
the litters apart while young. After they are five or six 
weeks old, if thriving well and following their dam with 
that earnest, well-to-do and saucy air usual with hearty, 
good-feeding pigs, there is less danger of their being im- 
posed upon by older ones. A litter of vigorous, high- 
feeling pigs will whip out in a moment any that would 
dare to intrude upon their rights assucklers. The habit 
of robbing comes only by degrees, and, as a rule, it is only 
the younger litters, which have not yet begun to enjoy 
fully their happy lot in life, or such as have never been of 
strong and hearty growth, that are liable to suffer from 
the impositions of older comrades. The young and weak 
can not be expected to grow and do well unless protected 
in a way that will insure to them the milk of their dams. 
The separation of the litters will not only accomplish this, 
but will make it possible to keep the larger pigs from 
getting an undue share of any choice feed that may at 
times be had for distribution. 

The keeping of the litters apart is some trouble, to be 
sure, but let any one try the experiment for a few weeks 
and he will find it time and care well invested. If, as they 
grow older and learn to eat by themselves, they are well 
and regularly fed, the owner will feel well repaid for the 
extra attention given, by the increased growth and thrift 
of the little pigs. To the farmer's boy, who likes fun, 
there is pay of another kind, viz., in the entertainment to 
be had from an occasional innocent and gallant little pig- 
fight. When two litters, after being kept in this way for 
a time, as strangers to each other, are brought together, 
by letting the older into the premises occupied by the 



\6 CARE OP BOAR, BROOD SOWS AND PIGS. 

younger, it will amuse almost any one to see the dust fly 
in the regular pitched battle which is sure to take place. 
One not used to seeing these encounters will be surprised 
also to find the smaller pigs the victors, unless the differ- 
ence in weight is nearly as two to one against them, and 
then, when the fight is over, how proudly the little fellows 
stand on their ground while the big strangers scamper 
away. These little battles are not, of course, suggested 
as a necessary part of the rearing or training of the pigs, 
nor are they mentioned here to encourage the boys in this 
kind of sport. But, however they may occur, whether 
from accident or design, they show that young pigs, 
which have been well kept, are generally able to defend 
themselves."— Phil. Thrifton. 

TREATMENT OF SUCKING PIGS. 

" Sows with large litters begin to feel the tax made on 
them to furnish milk so frequently and abundantly as a 
healthy litter will demand at three to four weeks. By this 
time if she does not furnish them nourishment enough, the 
little fellows try to eat what they see the dam eat. Her 
food is not always of the kind best suited to their stomachs. 

It may here be said that in all our management of the 
pig, our first aim should be to not injure the stomach 
or digestive powers. His value as a pork-producer de- 
pends solely on his power to assimilate food. He 
is the machine by which we wish to convert grass and 
grain into pork, and the value of the machine depends 
wholly on the amount of feed it can assimilate, or the 
amount of feed it can regularly digest each day. We 
want to keep that stomach in condition to work every 
day, lose no time, and increase its daily capacity for work. 
We wish to treat the digestive apparatus of the pig ra- 



CARE OF BOAR, BROOD SOWS AND PIGS. 47 

tionally as we do our trotting colts. We begin to train 
them by degrees; give them light work, and be careful 
that their bone or tendon or strength are never overtaxed, 
yet all regularly exercised and strengthened. The law of 
physiology is, use strengthens, but disease weakens any of 
the animal functions. But like all nature's laws it is lim- 
ited. When we overtax any member weariness notifies 
us that we are near the limit of endurance. The, young 
can not endure the long-continued effort of the more 
mature. 

This power to digest is as important to develop in the 
pig as the power to trot in the colt. As the trotting qual- 
ity can be bred into and developed in the colt, so the 
power to readily digest and assimilate a large quantity of 
food has been bred into and can be developed in the pig. 
We can ruin the chances of the best bred and most prom- 
ising colt by one month's or one week's over-training. So 
one week's over-feeding our young pig may ruin his 
chances of making as profitable a porker as he was ca- 
pable of making with wise and judicious feeding. 

The day has passed when farmers can afford to let the 
sow and pigs shift for themselves. They have not the 
great forests and wood-pastures, with abundance of mast, 
and tender juicy roots, and grubs, and tid-bits among the 
leaves, to satisfy their hunger with; nor the cool shade, 
pure water from the spring and brook for drinking and 
bathing, and the abundant leaves for clean beds. Man 
has destroyed all these, and we must now anticipate the 
wants of the pig which were, under the old regime, met 
in the woods. Then the sow and pigs could roam till the 
master wanted them for bacon; and if they grew slowly, 
they were costing nothing for feed or care, and he could 



48 CARE OF BOAR, BROOD SOWS AND PIGS. 

afford to let them live until they were two or three years 
old. But now all this is changed. The hog must adapt 
himself to the civilized conditions, and the owner must pro- 
vide everything for him, that they may live and help one 
another. 

The owner who makes pork-raising profitable must 
meet the wants of that machine. As soon as the sow 
fails to furnish enough milk, she must be fed to keep up 
the flow to her fullest capacity, and then this must be sup- 
plemented with something as near like it in digestibility 
and ability to form bone, fibse, force and fat in a har- 
monious way. We must not feed that pig merely to 
make him fat. If we do, we shall do it at the expense of 
bone and force, and we shall too late learn that our pigs 
fatten, but do not grow to meet our expectations. While 
the ability of a pig or steer to lay on fat is desirable and 
a thing to strive for, we must not have it in excess, or we 
soon reduce the size of our pigs to that of the Chinese. 

Nor must we take the other extreme and compel the 
sow or pigs to root or die, and compel them to pick up a 
living by constant labor and hunting. If we do we shall 
have a lean, long-legged, long-nosed, restless set of brutes 
that will never be still long enough to lay on flesh, but 
will spend all the feed consumed in furnishing force and 
not flesh. We have a laboring animal and not a flesh- 
producer. The feed has been wasted. It must be evi- 
dent that the matter of feeding and caring for the sow and 
pigs during the time of suckling will give character to the 
litter, and decide largely what kind of hogs they are to 
make. The writer assumes that our greatest profit in 
producing pork and beef comes from early maturity, and 
he also believes that the greatest profit in pork production 






CARE OF BOAR, BROOD SOWS AND PIGS. 49 

can not be reached without a generous aud watchful car^ 
of the sow and pigs before weaning. 

As soon as the pigs begin to tax the sow they should 
have provided a side-table, where they can slip in and 
lunch often. At first it should consist of sweet milk, and 
if this can be had it is the safest feed for pigs and calves. 
But where it can not be had, we must approximate to it 
as closely as possible. The grain of wheat supplies the 
elements of growth of fibre, fat and bone, and we can 
furnish a slop made of middlings and oil-cake meal which 
is most easily digested, and which distends and strengthens 
the stomach* It is better than dry corn or corn-meal for 
sucking pigs* My own experience is that corn-meal alone 
is neither the most economical nor best suited for devel- 
opment of the pig. If it must be fed to young pigs, better 
results come by mixing it with cut clover or grass. 

The side-table for the pigs will need to be replenished 
often. If one is trying to make the most of his litter of 
pigs and keep them in good form, and hair and skin glow- 
ing with health, he will do well to feed five times a day, 
rather than two or three, though he gives no more feed in 
the five times than in the two or three. A small quantity 
of shelled corn, soaked in pure water twelve to twenty- 
four hours, when pigs demand more than the sow can 
furnish, is a handy and useful ration. Corn and oats, half 
and half, ground fine, is an excellent feed. But when we 
are feeding grain to pigs at three months old or under, 
we must take great care that they have a run to grass, 
and that the grain rations are not so heavy as to make the 
pig hog fat. He can most profitably be kept plump and 
thrifty, but not fat and lazy. Health is of first importance 
now."— L. N. Bohman. 



50 CARE OF BOAR, BROOD SOWS AND PICS, 

WEANING TIME. 

In order to wean the pigs, some discretion and care 
should be used, as too sudden a change is not always 
good for either sows or pigs, especially if weaned at an 
early age. If the sows have been bred while the pigs are 
suckling, which can be done the fifth day after farrowing, 
if so desired, or where they are expected to be bred soon 
again, the pigs can be weaned at six or eight weeks of 
age. Where this is expected, it is all the more necessary 
to teach the pigs to eat as soon as possible, by giving them 
some milk and other feed in a trough to themselves, so 
that in weaning them, the change is not so sudden. Put 
them in a pen, or what is better, a grass lot, and if where 
they can not see the sow, all the better; then feed them 
well three times a day, with every kind of sweet food: 
good mill feed, ground oats or barley, milk, etc., is what 
they want, and if the weather is cold, do not forget to 
warm their feed. If necessary, turn the sow into them 
once a day, for a few days, until her flow of milk is de- 
creased. Continue to feed the pigs well, increasing their 
feed as their ability increases to consume it. And as to 
age, there is no material difference between " pighood and 
hoghood," except to increase the amount and strength of 
the feed. 

The Breeders 1 Live Stock Journal says: "The mis- 
take is often made of feeding young pigs on food that is 
purely fattening, which gives the pigs a short dumpy 
form which can not be made to stretch out and grow into 
a large thrifty hog afterwards. If the little pigs are thus 
fed and crowded with fattening food in their early life ? 
they will grow into little round dumps of fat, with no sub- 
stantial frame or foundation to back it. They will be 



CARE OF BOAR, BROOD SOWS AND PIGS. 5 1 

Stunted, and show the effects of this kind of food ever 
afterwards." 

If they are not intended to be fed right along, their feed, 
at any time or age, should not be checked or changed too 
sudden, but fed once a day, and the amount gradually de- 
creased until the change is made. 

This effect can be produced by confining pigs too close, 
and feeding corn in any form very heavy, or by the 
combinations of fat producing food, such as corn, oil-cake, 
sugar beets, etc. But where they are allowed plenty of 
range, and a variety of food, this effect is seldom produced. 

THE TIME TO CASTRATE PIGS. 

All the pigs that are intended for feeders should be 
handled just before being weaned, as they do much better 
while young and following the sow than they do after 
they get older, and in case of death, caused by the opera- 
tion, the loss is less. At six or eight weeks of age is con- 
sidered the best time to handle them, and, as to " signs," 
the weather should be clear and warm. If any of them 
are showing sickness, or the swine plague is raging in the 
neighborhood, I would say, wait until they are well, or 
the plague has abated, as investigation has shown that a 
hog with a wound or open sore will contract the disease 
quicker than one without. 

SAVE THE SOWS. 

I have made it a practice for several years, and ob- 
served others do the same, not to handle the female pigs, 
for the following reasons : First : If they are to be fed off 
at a young age, they will do fully as well open as if 
spayed, for they are not liable to brim very often, and if 
necessary, they can be bred four or six weeks before turn- 
ing them off, and they will then gain in weight very fast. 



52 CARE OF BOAR, BROOD SOWS AND PIGS. 

Second: When they are to be kept until a year or more 
old, before being fattened, they can just as well raise a 
litter of pigs as run idle, and when they may not make 
quite as good growth in doing so, the pigs would more 
than offset the loss. Third: There is, with most breed- 
ers, an unnecessary expense attached to the spaying of 
sows, in procuring some competent person to do the work ; 
and then the loss is always greater by death with sows 
than with the male pigs. Furthermore, by leaving them 
go, some very fine brood sows are obtained that would 
otherwise be lost. 

THEIR CARE AFTER BEING WEANED. 

As to the care of the pigs after being weaned, that will 
depend entirely on what is expected of them. If they are 
expected to be fed off at nine or ten months of age, and 
weigh two hundred and fifty or three hundred pounds, 
they will have to be fed some grain and swills, and kept all 
sumriier on grass. But as every farmer can not do this, 
it is very important that they should not be taken off of 
feed too sudden, and made to depend upon grass alone, 
especially where the grass is so poor they can hardly find a 
living. Their feed should be gradually reduced, and con- 
tinued for a few days after they are turned out, and then 
if they are not expected to be fed any more during the 
summer, they should have plenty of good grass. A mix- 
ture of grasses is better than clover. In July, before new 
corn is fit to cut up and feed, if the pasture fails and a 
better one is not to be obtained, it is best to mow some 
good, tender grass every day, and feed it to them. They 
will eat this greedily, and do as well on it as running on 
pasture. As soon as new corn is fit to cut up and feed, 
stalk and ear, on grass, it should be done, giving but a 



CARE OF BOAR, BROOD SOWS AND PIGS. 53 

small amount at first, and gradually increasing up to 
full feed. 

GOOD THINGS REPEATED. 

" A brood sow should be a good milker. However 
good in other respects, if deficient in this, she should 
hardly be retained as a breeder. An abundance of milk 
for the first eight or ten weeks of their existence is the 
best preparation )^oung pigs can have to fit them for 
profitable growth in after life. It is not always possible 
to decide with certainty whether or not a young sow will 
prove to be a good milker ; but as with cows, so with pigs, 
we may learn from observation and trial to know in some 
degree, judging from their general appearance, what to 
expect. Much will depend upon the dam and grandam 
in this regard. Milking qualities in swine are as surely 
transmissible to progeny as in cattle. Thus it is true of 
swine as of cattle, that this trait may be greatly improved 
by retaining only good milkers for breeders, as well as by 
feeding them when young, with a view to their develop- 
ment as milk-producers, rather than as fat-producers. For 
this reason spring and early summer litters are usually the 
best from which to select young brood sows. They can 
be kept through the summer almost entirely on grass, 
which, if abundant and in variety, will make them grow 
nicely, and, at the same time, the exercise required in 
grazing will keep, them in good health and thrift. By the 
time the cold weather comes on, and corn is to be fed, 
they will have become nearly old and large enough for 
service. But even after this, continued care should be 
taken that too much corn, or other fat producing food, 
should not be given them. We must, however, bear in 
mind that at this period all animals naturally lay up fat, 



54 CARE OF BOAR, BROOD SOWS AND PIGS, 

which afterwards goes to enrich the milk. Hence, while 
they should not be allowed to become over-fat, they should 
yet be so fed as to supply this demand of nature, and to 
retain the general health and vigor of the system. In the 
winter time there is not much danger of getting them too 
fat, and they should be fed very liberal. 

FARROWING TIME. 

When they have dropped their first litter, the most they 
will need for the first five or eight days will be cooling 
drinks, and very little rich food, scalded, and then thinned. 
Ship stuff, with cold water, is the best feed for ten days or 
two weeks* The richness of the food may be gradually 
increased, great care being taken not to feed too much at 
the start, but gradually increaseing the amount until they 
have been brought up to full feed, which should be given 
regularly, at least three times a day, until the pigs have 
reached that age, and learned to eat and depend more 
upoft their feed than the milk of the dam. 

_ WEANING TIME. 

" The weaning of young pigs at any age should be done 
gradually, and with care. If, for a while, they are kept 
from the sow a part of each day, they will the more 
quickly take to feeding on their own account. By thus 
preventing them from sucking the sow regularly, and at 
the same time lessening her supplies of milk-producing 
feed, her milk will diminish. By the end of the first week,, 
under this treatment, the pigs may be taken away en- 
tirely, except, perhaps, one or two of the smallest, which 
may be allowed to go to her occasionally for a day or so 
longer. 

Special care in feeding at so young an age is, of course? 
required^ They should be fed regularly and not less than 



CAKE OF BOAK, BKOOD SOWS AND PIGS. 55 

live times each day. Corn and oat-meal, in equal propor- 
tions, cooked together and then thinned with skimmed 
milk, make an excellent diet for them. Wheat bran and 
middlings, the latter particularly, may also be used with 
the corn-meal. Oats is the best and safest of the grains 
to be given whole or without cooking at this age. When 
older, other grains can be used. Peas, ground with corn 
or oats, or mixed with middlings, and all cooked together, 
can be used to 'good advantage: also cooked potatoes. 
The latter should be well mashed and thoroughly mixed 
with cooked meal, and the entire ration then thinned with 
skimmed milk. If cooked potatoes, only partly broken 
up, are fed in bulk with the meal, the pigs are apt to gulp 
them down too fast and thus over-load their stomachs. 
Then they gag, leave the trough sick, and throw up part 
of what they have eaten. They sometimes do this also 
with other feed, when given them in bulk, particularly if 
they have been allowed to become very hungry. If their 
feed be reduced to a liquid state, there is less danger in 
this way; and then, having drank to their satisfaction, 
threshed oats or other grain may be given them to crack 
and eat at more leisurely. 

Oil-meal, in the proportion of one part to six parts of 
corn-meal, is recommended as good for young pigs. Bar- 
ley and rye-meal are also good. Variety in diet is advis- 
able, yet no great or sudden change should be made in 
the feeding of pigs so young. Give them at each feeding 
only so much as they w r ill eat at the time, and see that 
they have a clean and dry place to sleep, and at all times 
a grass lot for exercising." 



CHAPTER V. 

Fattening Swine. 

the most profitable age to fatten swine. farm- 
ers a and b's experience. mixed husbandry.— 

times have changed. — how to feed fattening 
hogs, and their food. when to commence feed- 
ing corn.* — winter feeding.— neglect of farmers 
or feeders.— how much pork will a bushel of 
corn make?— does cooked food pay? — feeding 
hogs for a special purpose. 

the most profitable age to fatten swine. 
A^ to what age is the most profitable to fatten swine, 
there is a vast difference in opinion, and it is something that, 
very often, has to be governed, to a great extent, by sit- 
uation; whereas, one person who may be so situated that 
they can afford to keep their hogs until somewhat ma- 
tured before fattening them, another person may find that 
practice quite to their disadvantage, as the following dis- 
cussions show: 

FARMER A*S EXPERIENCE. 

I am in favor of the matured hog as a feeder. My ex- 
perience for many years in the raising and feeding of 
hogs is, that a hog from twelve to eighteen months old is 
the most profitable one to feed. I breed my sows to far- 
row by the first of May, or about the time grass starts, 
then the loss of pigs is light on account of cold weather, 



FATTENING SWINE. 57 

and the sows will not require so much care, in order to 
raise them. They seldom need to be put up at that time 
of the year on account of the weather if they have a 
suitable range, and will, as a rule, save as many pigs. 
Then with a little care and plenty of feed and grass, the 
pigs can be weaned in eight weeks, and the sows re-bred. 
I then give the pigs good attention for two or three weeks, 
in order to get them well started; after that they will do 
well on grass with very little feed. I will admit that they 
do not grow as fast as if well cared for and well fed, but 
they are more healthy, and the expense of so much feed 
and care is saved. Besides I get my second crop, and do 
not have to carry my sows a year for one litter, which I 
claim will not pay any feeder. And while the early fat- 
tener is raising his pigs, at the highest possible expense, 
upon the most costly foods during their whole life, and 
carrying his sows a whole year in order to get one litter, 
I keep my one litter growdng in a comparatively inexpen- 
sive way, and building up my hogs every day to resist 
disease more successfully than the mushroom develop- 
ment can possibly do. This has been my practice for 
many years, and I claim it is the only true w r ay of raising 
swine. I do not feed my young hogs very heavy the lirst 
year, but keep them until they have fully developed, and 
have a frame strong in every part, which they will have 
done by the second fall, as they will then be a year or 
more old. They are then ready to take on fat rapidlv. 
Now, as soon as the corn is in condition to feed, I com- 
mence to cut it up and feed it to them, and they begin to 
respond grandly at once, and will take on fat so much 
more rapidly than a young hog, and with less risk as to 
disease. By proceeding in this manner they obtain a 



58 FATTENING SWINE. 

better weight and demand a better price in the market." 

FARMER B IS IN FAVOR OF THE PIG, 

And says : " No man can afford to keep a hog over 
winter, unless he keeps it for breeding purposes, and I 
firmly believe just what I say. No man can afford to do 
that which brings him less money than something else he 
can do, for his neighbor will do the other thing, and then 
he can not compete with his neighbor. No man can afford 
to persistently lose money when by so doing he can get no 
future returns. Therefore, no man can afford to winter 
hogs for other than breeding purposes. Whether a hog 
is kept one year or ten years, it is most profitable to have 
it farrowed in the early spring. The pig farrowed in the 
spring requires very little food, other than its mother's 
milk, till grass comes. After that it will grow fast and 
keep fat on good pasture, if it has the skimmed milk and 
other slops from the house for a few weeks after it goes 
to grass. I have tried this so often, and have so fre- 
quently seen others do it, that I know positively that it can 
be done. The past year my hogs were in extra good 
condition for market at any time after the first of June, 
and all the food they got was, as stated before, an 
abundance of blue grass, timothy and clover pasture. 
This was all they had until the middle of September, 
when the grass began to fail. By that time they weighed 
not far from one hundred and seventy-five pounds. Then 
I commenced to feed corn, and fed it largely for three 
months, when my hogs would weigh three hundred and 
twenty-five pounds. I know that many will smile at the 
idea of the common farmer making his nine or ten months 
old hogs, or pigs, if it pleases you better, weigh three 
hundred and twenty-five pounds. But I know it can be 



FATTENING SWINE. 59 

done, for I have tried it too often with the same results, 
to be mistaken. You can not do it with scrubs; you 
must have good hogs ; you can not do it with good hogs 
if you neglect them; they must be well cared for. The 
market now demands a hog weighing about three hun- 
dred and fifty pounds, and a spring pig fed and treated 
as I have indicated, is what the market wants, and it will, 
therefore, bring the highest price. And last, but not 
least, it is true, that the longer a hog is kept the greater 
the likelihood of loss from disease or accident, and this 
is another argument in opposition to wintering hogs." 

MIXED HUSBANDRY. 

Here we have the experience of two breeders and feed- 
ers, both claiming that they have tried their system thor- 
oughly, and both believeing they are right. Experience and 
observation teaches me that mixed husbandry is the true 
system of farming for the majority of farmers, and the 
same rule will hold good in swine husbandry, but can 
only be governed by the situation. Some may have an 
abundance of cheap pasture land or forest to let their hogs 
run in, and by so doing, can keep them until a year 
or more old, at a small expense, compared to what 
other farmers can, who live upon high-priced land and 
have to keep their hogs more confined. In the former 
case A's system would, no doubt, do, but it is a system that 
but few farmers in the older states could adopt at a profit ; 
for I am satisfied, as a rule, where there is anything ex- 
cept a very light expense in keeping the hogs, no one can 
afford to keep a hog much longer than one year, except 
for breeding purposes. A's system of breeding, so as to 
get two litters a year, is very good with his system of 
feeding, for the spring pigs can be raised with very little 



60 FATTENING SWINE. 

expense, until late in the fall, when they would have ac- 
quired such age and size, as to bear heavy feeding, and if 
well fed and cared for until the following summer, should 
have obtained a good marketable weight, when I would 
consider it far more profitable to sell them than to feed 
them longer, and take the heavy attendant risks. For one 
year with another, there is more disease during the late 
summer and fall than any other time of the year, and the 
markets are better than later, when the heavy bulk 
of hogs are on the market. As for the fall pigs, they will 
have to be well cared for all winter, and until grass comes, 
if anything is expected of them; they could then be 
turned on grass until new corn is fit to feed, when they 
should be fed off as soon as possible, for I do not believe 
in keeping a hog, or any other feeding animal, one day 
longer than it takes to fit it for the market. There are in- 
stances where money is made by holding on for a while 
for a rise in the market; but that is only speculating, and 
the chances are, two to one, you lose. One is, the market 
will decline, and the other is, death. And this is where 
B has one advantage : He believes in forcing his pigs, by 
giving them as much feed and care in nine or ten months 
as A would his in fourteen months or longer, and thereby 
have as good hogs, and save the risks of death and inter- 
est on the money for six months, which is quite an item 
in his favor. But then he can only turn off one lot of 
hogs in a year, and have to carry his sows a whole year 
for one litter of pigs, or else breed young sows all the 
time; which, in either case, would offset his gain. There- 
fore I am in favor of two litters a year, or at least three 
litters in two years, and pushing them right along, never 
keeping them one day longer than I can help. 



FATTENING SWINE. 6 1 

TIMES HAVE CHANGED. 

" A few years ago the most fashionable weight for a 
market hog was greater than now. Hogs of three 
and four hundred pounds gross weight were consid- 
ered the best for market, and were the favorites among 
the farmers. The farmer demanded a breed that would 
produce even heavier weight than this. The man who 
had the biggest hogs for market was credited with having 
the best lot. If a man had a considerable number which 
would average about four hundred pounds, it was noised 
about the neighborhood that this man had a superior lot 
of hogs, and he w r as spoken of as a good hog raiser. But 
this is now all changed. The market demand is for a hog 
weighing somewhere between two hundred and three 
hundred pounds, and the nearer it is to the middle ground 
between these the better, while it is just such a hog which 
has grown most fashionable among the farmers. The 
hog of medium weight is the popular market animal, be- 
cause consumers have learned that such an animal yields 
meat of the best quality, and they have grown more dis- 
criminating and critical. Medium weight hogs not only 
cut in pieces of the best size, but the flavor of the flesh is 
superior; hence the consumer demands a two hundred 
and fifty pound hog. Packers have favored this demand 
of consumers, because the medium weight hog is the one 
most easily cured. While the packing was all done in 
winter, large hogs could be cured without much trouble 
or loss. But now the packing is continued throughout 
the year, and for summer packing hogs of less than three 
hundred pounds weight are demanded. The demand of 
consumers and packers should lead the farmers to produce 
medium weight hogs; but this result has been hastened 



62 FATTENING SWINE. 

by the discovery on the part of the farmers that such hogs 
were more profitable than those weighing about four hun- 
dred pounds. A hog which would attain to the latter 
weight had to be kept until eighteen to twenty months 
old, and therefore had to be fed throughout one winter and 
through part of the second. This made expensive pork, 
and greatly increased the danger of disease. Farmers 
come to figure more closely the cost of production, and 
found that the cheapest pork was produced by growing 
and fattening a pig at the same time, till it was nine or ten 
months old, by which process it could be made at that 
age to weigh from two hundred to three hundred pounds. 
Thus all circumstances have conspired to make the hog 
of this weight the popular one." — Canada Breeder. 

HOW TO FEED FATTENING HOGS, AND THEIR FOOD. 

With this, as with the age of swine, there is a vast 
difference of opinion. As for the food for them, corn oc- 
cupies the first place. 

Dr. Stetson says : " It makes no difference to us where 
or when this grain originated, or who first found out its 
use for feeding and fattening hogs — no doubt he found it 
out himself, as he has the habit of helping himself to any 
thing good to eat, providing he can always reach it — but 
that corn was intended for the hog, and the hog for corn, 
is an opinion generally accepted." 

The only difference of opinion is, how shall we feed it? 
When the time has come to fatten the hogs, especially in 
the fall, some prefer to put them up in a pen or small lot, 
so as to keep them quiet, and keep corn by them all the 
time, and think by this means they will take on flesh 
faster, while others prefer to turn them into the corn field 
and let them feed themselves. Both are old and unprofit- 



FATTENING SWINE. 63 

able ways of feeding, and should be abandoned, for they 
are not only wasteful and show bad husbandry, but are the 
causes of the death of more hogs than any other methods 
of feeding. The true method of feeding hogs any place 
to insure health, which will always insure thrift and fat, 
is to feed them two or three times a day, and only what 
they will eat up clean at each feed. 

WHEN TO COMMENCE FEEDING CORN. 

It is best to commence feeding corn upon grass, so as 
to not make the change of feed too suddenly, and great 
care should be taken not to feed too much at the start, 
but gradually increase their feed until you have got them 
up to full feed, then feed regularly, and no more than they 
will eat. This gives their food a chance to digest between 
feeds; where, if they are kept eating all the time, their 
food passes off only partially digested. The most profit- 
able time to commence feeding on grass is, as soon as the 
grass begins to get tough, or to depreciate. About then the 
roasting ears have formed, and if the corn is cut up and 
fed, stalk and all, on the grass, the hogs will eat stalk and 
ear for a while, and by the time the stalk and grain are 
hard, and it is desired to bring the hogs up to fuller feed, 
they will be ready to assimilate greater quantities of corn. 
This method of feeding not only utilizes feed, but prevents 
shrinkage during drouth and keeps the hogs in prime con- 
dition. So there is no loss of flesh or derangement of the 
system. The change from scant grass feed to a gorge 
of new corn is too sudden. The vast amount of starch 
taken into the stomach can not be assimilated, and it 
either ferments or passes off undigested. Then the di- 
gestion is deranged, and that is why some of the hogs get 
sick. It is not cholera, and as Phil. Thrifton says, " There 



FATTENING SWINE. 

is no sense in squealing about bad luck and providence. 
It is simply lack of care, and a bad case of destructive feed- 
ing." The chances are, some of the hogs will die, and the 
most of them are so impaired that the corn will be fed at 
a loss. By changing feed, and by care and good hand- 
ling, they can be got back to a fair appetite. But there 
will only be a gain of a few pounds to the bushel fed, com- 
pared to what there would have been if they had been 
commenced with sooner, and fed more moderately until 
brought up to full feed; and it is best to continue to feed 
on grass, in the place of a lot, until the hogs are about fed 
out, for a certain amount of grass as rough food is essen- 
tial to their health. 

FOR WINTER FEEDING. 

Late in the fall or for winter feeding, they should be put 
up in closer quarters and fed on a dry earth or board 
floor, and given bran or mill feed slops twice a day, with 
occasionally a feed of vegetables of some kind, or else cut 
up clover hay and mix corn-meal or mill feed with it, then 
wet it with hot water and let it stand a while before feed- 
ing. This makes good roughness, and something they 
will appreciate. They should always have a dry, clean, 
warm place to sleep. All pen fed hogs, or hogs fed in 
dry lots, should receive this attention if you wish them to 
do well. Do not compel them or anv other stock to drink 
bad or ice water, or go without any; eat one kind of food all 
the time; stand around and shiver with cold, and sleep in 
the mud, if you expect to get well paid for your feed and 
labor. 

NEGLECT OF FARMERS OR FEEDERS. 

" A very large proportion of farmers do not provide 
comfortable shelter for their hogs. They have tried the 



FATTENING SWINE. 65 

experiment and know that they will not freeze to death in 
fence corners. Well, if they do not freeze to death, it is 
simply because they burn up in their systems enough of 
the farmer's corn (which would otherwise make pork) to 
keep themselves warm. It would certainly be much 
cheaper to provide them with suitable protection against 
the inclemency of the weather, than to expect them to 
keep themselves warm by burning corn. An open shed, 
under which about one-half the hogs can stand is not 
sufficient, and forces part of the hogs to pile upon 
top of the others, where some are liable to be seriously 
injured. Of course, in a cold night, hogs will do this to a 
greater or less extent, but by suitable quarters it will 
rarely be done to their injury. Sheds, of course, may be 
made too warm, and subject the animals to colds, but be- 
cause this is true, no careful farmer should dispense with 
them. 

Many people also realize less from their feeding opera- 
tions than they otherwise would, by attempting to pre- 
pare for sale, at the same time, an irregular lot of hogs of 
different ages and conditions. In consequence of their di- 
versity part are ripe for market a long way in advance of 
others, and consume considerable corn while waiting for 
the others to be got into the desired condition. A better 
way would be to select lots as nearly uniform as possible, 
that they may all be ready for market at about the same 
time. After they are worked off, another lot may be fin- 
ished off, and so on. 

Many people have an ambition to make their hogs as 
heavy as possible, and seem unwilling to sell a hog until 
they know T it has reached such a weight as to render it 
almost impossible to put on another pound. These extra- 



66 FATTENING SWINE. 

heavy hogs are very fine, but it is too often the case that 
the last hundred pounds has been put on at such an ex- 
pense as to eat up all the profit of feeding. 

An animal, having gained fifty pounds in weight, will 
not put on another fifty pounds on the same food that 
was required for the first fifty, and the third fifty will re- 
quire more food than the second fifty, and so on until a 
point is reached where no amount of food will increase 
the weight. So a certain weight hog, (varying with in- 
dividuals, and perhaps with breeds,) can be fed at a large 
profit, and beyond this they will make but very small re- 
turns. 5 ' 

HOW MUCH PORK WILL A BUSHEL OF CORN MAKE ? 

"The great question of the value of corn for swine has 
never been, and cannot be actually demonstrated. How 
many pounds of pork a bushel of corn will make is 
what no man has yet found out. All experiments in 
feeding have only proven what certain hogs, under cer- 
tain conditions, have made to the bushel of corn. Now, 
whether this gain was ten pounds, more or less, to the 
bushel fed, established this, and no more, that in certain 
conditions, so many pounds of pork have been made 
from a bushel of corn. There are so many things to be 
taken into account, as age, breeding, the season of the 
year, mortality, etc., that anything like a general average 
is almost, or entirely, out of the question. If anything is 
well established in feeding, it is, that the young of swine, 
as well as other animals, will make a very much better 
gain from the food consumed than older animals. " — Dr. 
Stetson. 

Following the Doctor's suggestions, I will add that the 
gain is always much greater in warm weather than in 






FATTENING SWINE. 67 

cold; and old corn either soaked or cooked before being 
fed is much better, and will produce more pounds of 
flesh than if fed dry, for it is much easier masticated and 
digested. The way to feed corn in any form to get the 
greatest returns from it is on grass. Three bushels fed 
then to young hogs will produce more pork than five 
bushels will, fed later in the season to older hogs. The 
best profits in raising and feeding hogs can be obtained 
until they will weigh about two hundred and fifty pounds ; 
after that the profits are less. This, again, shows us how 
important it is to take care of the young hogs, and not 
keep them any longer than we can help. 

WILL IT PAY TO GRIND AND COOK CORN FOR OUR HOGS ? 

"I have experimented a little on this subject, and all 
are welcome to my deductions; but I neither ask nor 
expect that the world will be turned upside down at my 
say so. I think it will pay to make swill, gruel, or soup 
for sows giving milk, just as well as it will for the dairy- 
man to feed his cows on soft or green food to encourage 
the flow of milk. To make such food for sows, I know 
of no better way than to grind or cook, either with steam 
or over an open fire. I think it will also pay to prepare 
drink for pigs in the same manner, especially where large 
numbers are raised, and better drink cannot be obtained. 
All know that nature's element, milk, cannot be equaled, 
even in the laboratory of the chemist; and when milk 
cannot be obtained in sufficient quantity, make their drink 
palatable, as near blood heat as possible; anyway to get 
large quantities of milk into their stomachs. I have 
used two parts of corn and one of oats, ground together, 
and added to this an equal bulk of wheat middlings. 
This has proven satisfactory to the taste of the pig, and 



68 FATTENING SWINE. 

I never saw anything but good effects from its use. It 
is a well established law in the physiology of digestion, 
that it is not the quantity of food eaten that nourishes the 
body, but the quantity digested, or assimilated. If it is 
the last feather that breaks the camel's back, so it is the 
extra grain of corn digested that pa}^s. It takes a cer- 
tain amount of food to supply the natural waste of the 
system, and all above this quantity is stored up in the 
form of fat and muscle. Corn, soaked in cold water, for 
from twenty-four to forty-eight hours, is rendered very 
much more digestible in the stomach of the pig than 
when not so treated. Always keep in mind that the 
greatest quantity eaten and digested is the true secret of 
success in fattening animals. 

A few words as to the importance of fluids in the sys- 
tem to aid assimilation. All animals, from man down, 
that, in a state of health, consume a large quantity of 
fluids, take on flesh in the same proportion. It is not the 
nourishment contained in the lager beer of our Teu- 
tonic friends that gives them their barrel-shaped ab- 
domen. The same quantity of water, pure, and uncom- 
bined, with the same amount of nutriment consumed, 
would produce the same result. Show me a fat man, 
woman, or child, or any other animal, and, if not proven 
great drinkers, they are the exception, and not the rule. 
The chemist will tell us, that it takes so many pounds of 
green grass to be equal in nourishment to a given quan- 
tity of dry hay. But everybody knows that grass is 
more " hankered after, " and more readily assimilated and 
taken up by the digestive apparatus, more especially in 
animals that do not chew the cud. 

There are just three things that give the hog its com- 



FATTENING SWINE. 69 

mercial importance: First, their flesh can be preserved 
for use, and kept for an indefinite time, as the flesh of no 
other domestic animal can be. Secondly, their extra- 
ordinary fecundity, six, twelve, eighteen and twenty-four, 
or even more pigs, at a single litter. A sow would 
hardly die of old age, before she might become the com- 
mon ancestor of more hogs than are now to be counted 
in these United States. The third, and most important 
characteristic of the hog is, that he is a hog, ever ready 
and anxious to assimilate any article of food that comes in 
his reach. In plain English, the hog has a stomach made 
for digestion. All that any hog wants is plenty to eat, 
and his neighbors must look out for themselves. Yea, 
verily, anv hog with a full stomach is at peace with him- 
self and the world." — Dr. Stetson. 

Like Doctor Stetson, I have had some experience in 
grinding and cooking food for animals, not only hogs, but 
for dairy cows; and, as I am so frequently asked this 
question, "does it pav to cook food for hogs, or other 
stock?" I will here give my opinion upon this subject. 
There is no doubt but that greater gains can be derived 
from cooked food than from uncooked food, but if enough 
to pav for cooking it, is the question. My experience is 
this : When the price of grain and other feed is high 
and where labor and fuel are cheap, as is often the case, it 
will pay to cook food for stock, or at least for some kinds 
of stock, such as milchcows or sows suckling pigs, in 
order to increase the flow of milk; or, for young pigs, to 
aid in digestion. But where grain is cheap as it is in 
most parts of the country, and there is much expense at- 
tached to preparing the food, by grinding, cutting and 
cooking it, I doubt very much if enough gain can be 



70 FATTENING SWINE. 

made in the operation to pay for doing so. Any young 
animal with good teeth will grind and digest its own food, 
when not over fed and crowded; when a crowding pro- 
cess is used, and the animal is being forced to produce 
either milk or fat, it is best to cook, or, at least, soak the 
feed, so as to be more easily digested. Where the cost 
of machinery, the labor of running it, in cutting or grind- 
ing the feed, the cost of fuel and labor in cooking it, are all 
taken into consideration, it is a question if there is enough 
profit derived thereby to pay the general farmer for do- 
ing so, or, at least, I have seen it well tested by practical 
men, and abandoned entirely. There are times though, 
when it can be done at a profit, but they are only when 
feed is high, and the cost of preparing it is low. There 
is some grain that should never be fed unless it is cooked, 
or soaked. For instance, wheat; if it is fed dry, to 
stock, they do not properly masticate it, and when taken 
into <the stomach, it swells so as to cause bad results; 
and old corn is better cooked, or soaked, twenty-four 
hours before feeding, as it is more easily digested. 

FEEDING HOGS FOR A SPECIAL PURPOSE. 

Farm, Field and Stockman says: "When hogs are 
put up for final finish on corn they are expected to return 
a fair profit for the expense incurred in the shape of a fat 
carcass. It has been a time-honored custom in this 
country to fatten with corn, and but very little other food 
is used after the hogs are penned. Although a fat hog 
is desirable, yet the majority of farmers prefer to have 
the meat interspersed with a proportion of lean. That 
the carcass may be improved in quality without loss of 
weight, by judicious feeding, has been plainly demon- 
strated at the Missouri Agricultural College, where sev- 



FATTENING SWINE. 7 1 

eral lots of hogs were fed on different kinds of food. In 
addition to corn the food consisted of shipstuff, used 
alone, and also on some lots in connection with corn. 
The hogs fed on whole corn consumed less than did hogs 
fed on corn meal, but the gain was greater from the 
ground corn in proportion to quantity. 

In comparing the value of corn and shipstuff, two lots 
of pigs were used for experiment, the period being from 
March to November, the one lot on whole corn, and the 
other on shipstuff. 

One corn-fed pig dressed 82 pounds to the 100 pounds, 
and a shipstuff-fed pig 80.6 pounds. On severing the 
heads of the corn-fed pigs, scarcely a trace of lean meat 
could be seen, while in the shipstuff-fed pigs it was de- 
cidedly more abundant. Lean meat was also selected 
from the thighs, loins and shoulders of each lot, and ex- 
amined under a microscope. The shipstuff-fed pigs car- 
ried less fat, even in the fibres of lean meat, than the 
corn-fed lot. The results were sufficient to show that 
the exclusive use of corn meal for a feeding ration is 
detrimental to a vigorous and healthy muscular develop- 
ment, producing a pig easily subject to disease, distaste- 
ful and more costly than necessary. The relation of the 
shipstuff to the meal in the trials deserves attention. It 
was found that 93 pounds of shipstuff gave the same 
gain that 100 of corn meal gave. Shipstuff, however, 
has been considered of but little value heretofore by farm- 
ers, which has seriously interfered with its genersl use. 
Repeated trials with it showed that 100 pounds gave 28.1 
pounds gain, and 100 pounds corn meal gave 26.4 pounds 
gain. We have repeatedly advocated the importance of 
keeping pigs in a growing condition during their early 



72 FATTENING SWINE. 

stages, and the use of different kinds of food, as it pro- 
motes a better quality of carcass, and we are qualified to 
know that the experiments of the Director of the Mis- 
souri Agricultural College is the same. 

In feeding hogs on corn alone, the animals are de- 
prived of many essential elements demanded for purposes 
of growth. Laying on an excess of fat renders the meet 
unpalatable. A comparison of the weights above shows 
that there is but little difference in the gain between corn 
and shipstuff, while the quality of the meat from the hogs 
fed on shipstuff is superior. Nor is it necessary to use 
shipstuff alone. Hogs may be increased in weight by 
using ground oats as well as shipstuff, and while being 
made fat in one respect, will also have a large proportion 
of lean meat. The opinion, however, is that corn is ab- 
solutely necessary for hardening the fat, and must not be 
omitted, but it is really not superior to other grains." 

When corn is ground into meal, it should never be fed 
alone, as it packs too close in the stomach, or intestines. 
It should have whole oats, barley, rye, or course bran 
mixed with it. If crushed fine, cob and grain, together, 
and then cooked, it is better than the meal, and can be 
fed alone. The cob has not only a large amount of 
nutriment in it, but prevents the packing of the meal. 

"Corn is a staple crop, and farmers find it more con- 
venient for feeding to hogs than anything else, and we do 
not advise them to discard its use; but the farmer who 
desires to produce pork of the best quality should feed 
ground oats and shipstuff in connection with it. Nor 
should roots and a variety of food be omitted, as such 
food conduces to the health of the animals, and this is 
very important, owing to the fact that a healthy hog will 






FATTENING SWINE. 73 

grow and increase rapidly. It should be considered also 
that good, warm, dry quarters will save food, and greatly 
conduce to greater attainment of weight." 

professor sanborn's experiments. 
Professor Sanborn, of the Missouri Agricultural Col- 
ledge, according to some of the agricultural papers, reports 
interesting experiments of six years experience in feeding 
pigs upon whole corn, corn meal and ship stuff, and in all 
his experiments the ship stuff proved the superior feed. 
He calls attention to the fact that 93 lbs. of ship stuff gave 
the same gain in live weight as 100 lbs. of corn, and says: 
"This has been the continous result for six years," which 
he regards as a demonstration of its correctness, as the 
first three years experience was with 30 head of pigs 
These experiments are valuable, and should prove bene- 
ficial to all swine breeders, and especially those that re- 
gard all other feed for swine second to corn. 



CHAPTER VI. 

Pure Bred Swine. 

pedigreed swine.— where the problem comes in.— 
private registry.— a good time to buy pure 

bred swine. the show pen.— that fine pig and 

its care.— do not go too much on the color.— 
where to keep the young boar.— breeding swine 
for breeding purposes.— this business demands a 

good profit.— when to breed the sows. take 

care of the brood sows and pigs.— fitting swine 
for exhibition or sale. 



I PEDIGREED SWINE. 

A great deal has been written, and is still being writ- 
ten about pedigreed swine; in fact, here of late, more so 
than ever, as all pure breeds are being registered in their 
respective herd books, and of course it brings out hot dis- 
cussions pro. and con. as to the fallacy of it. The breed- 
ers of pure bred swine, supported by the agricultural 
press, claim that they should be registered, because the 
general public demands to know the history of an animal 
when it is offered for sale. Registered stock is worth 
the most money because, and only because, the herd book 
tells precisely what the purchaser is getting when he 
buys. No one claims that the fact of registry multiplies 
or strengthens the merit of the animal. It simply tells 
where the animal came from. A thorough-bred animal is 



PURE BRED SWINE. 75 

just as good in itself without registry as it is with it. But 
how are we to know that? Simply this: If the animal is 
entitled to registry it must be purely bred, and if it is 
not entitled to registry it is considered a grade. Here is 
an animal declared by its breeder to be perfect and pure 
bred, but he declines to register his stock, and, of course, 
can not give any registered pedigree. He may declare 
the herd book a fraud, and of no value, but can * give a 
pedigree without going to a register. The answer to this 
is, if the pedigree is worth anything it will run back to 
registered stock, and, if the breeding has been pure, the 
animal is entitled to registry. 

"It is to be taken for granted that every man recognizes 
the established principles of breeding; that he acknowl- 
edges that there is such a thing as prepotency, and ac- 
knowledging that, that he knows unpedigreed stock may 
produce its like or may not. If this well-known truth is 
not recognized, the only advice to be given is, to keep 
out of stock breeding. But it is recognized, for it cannot 
help being. And that recognition settles the matter con- 
cerning the value of registering." 

But do these swine herd books tell the purchaser pre- 
cisely what he is getting when he buys ? is another ques- 
tion. It is naturally to be presumed with them as with 
other herd books, that they do. But on account of swine 
being so prolific is where the problem, if there is any, 
comes in. The swine breeders claim now to have these 
registers so formed that fraudulent pedigrees cannot be 
entered. That is, in order to register, the pig must trace 
to registered stock. This was done to prevent fraudulent 
breeders from selling bogus pigs, and to prevent the 
records from becoming too cumbersome. 



76 PURE BRED SWINE. 

Now, if the swine breeders have these books so formed 
that they can control the records, and trace the pedigree 
of a hog as the pedigrees of cattle and horses can be 
traced, so as to expose and keep out fraudulent breeders, 
they have accomplished something that will go a long 
way toward improving American swine. This will evi- 
dently be the case now, more so than in former years, as 
the different improved breeds are more numerous, and 
more on an equality, and all striving to gain first honor. 
Therefore it will put the breeders of all the respective 
breeds more upon their guard, as they must depend 
upon pure blood and merit, more than pedigree 
and color, to gain or hold first honors; but the breed 
that will win, is the breed that has the quality. Whether 
the public records can control that quality, it stands in the 
future to show. 

, PRIVATE REGISTERS. 

There is one thing that every breeder of swine that 
breeds for breeding purposes should do : That is, keep a 
correct private record of all the stock he sells or keeps 
for breeding purposes. This is not only necessary in 
order to keep from selling his customers pigs too near of 
kin at the present time, but also in the future. Then if 
he records his stock in the public records, in case his herd 
is diminished by sickness he can trace back, by refer- 
ring to his registry, all that is left, and in this way make 
less mistakes than where he trusted too much to his 
memory. Even if they are only breeding a few hogs, 
this is absolutely necessary. 

In breeding for home use, that is, when a breeder gets 
his customers from his own, or adjoining counties, it 
does not make so much difference as to whether his 



PURE BRED SWINE. 77 

stock is recorded in the public records or not, unless so de- 
sired; for his own private register is all that is gener- 
ally needed to satisfy any customer, providing the hogs 
have the quality. Where a breeder advertises largely, and 
expects to ship stock abroad to all parts of the country, 
he will almost be compelled to adhere to the custom, as 
in these days it does not do to be a mite behind in any 
business, and it is easier to float with the current than 
against it. 

A GOOD TIME TO BUY PURE BRED SWINE. 

Every few years there seems to be a lull in the excite- 
ment that prevails throughout the great corn producing 
states upon improved breeds of swine, and many gentle- 
men who have invested large sums of money in founding 
herds for breeding purposes, abandon the business as an 
unprofitable one, owing to the great falling off in the de- 
mand for pure bred pigs. 

It is true that the quality of the swine throughout the 
country at large has been greatly improved by the efforts 
of the leading breeders during the past years, and that 
first-class specimens of all the leading breeds may now 
be found in almost every neighborhood; but it must be 
borne in mind that there are none of our domestic ani- 
mals that deteriorate so rapidly as swine; and it will re- 
quire but a few generations of neglect to lose all the ex- 
cellence that years of care and attention have attained. 
Careful selection of the very best for breeding purposes, 
good judgment in coupling, generous feeding, and the 
utmost care to avoid the bad effects of too much 
in-breeding, are all essential to prevent the deterioration, 
which is inevitable when these are neglected. 

Then is an unusually favorable time for men of judgment 



78 PURE BRED SWINE. 

and skill to embark in the business. The neglect of the 
past year or two is beginning to be seen and felt. Prices 
are low, good breeding stock can be bought for almost 
a song, and the prudent man should take time by the 
forelock and prepare for the great demand for good, 
pure-bred swine, which is certain to speedily follow the 
present season of neglect and indifference. 

Those who wish to commence breeding pure bred 
swine will find this a much better time to buy good breed- 
ing stock than when the demand is greater, for three 
reasons; First, being no demand, the breeders are more 
negligent as to the care of their stock, and therefore it is 
not so fat, and one can see better what they are buying. 
Second, as they are heavier stocked, and want to sell out, 
there is a much greater advantage in making a selection 
as to what they would be, if they were scarcer of stock 
or did not want to sell. Third, they are not so apt to be 
so high in their prices, which very often is quite an item 
to the new beginner. 

SHOW PENS. 

New beginners who are contemplating the breeding of 
fine stock, should not visit fairs or show pens for the pur- 
pose of buying their breeding stock, or, if they do, should 
use good judgment' and discretion as to what they buy. 
Not because exhibitors do not show their best stock, for as 
a rule they do, but because they are likely to be over-fat, 
and have been so tampered with, fed all kinds of feed, and 
received such attention, as the new purchaser could not 
give them in their new home; or, would most likely fail to 
do so. Therefore, they are not so likely to do as well, and 
be as profitable as those that have never been on exhibition. 
The animal that is to develop into a strong, vigorous one, 






PURE BRED SWINE. 79 

with the greatest amount of vitality and force, must be fed 
so as to produce force and fiber, and not fat only. This, 
the exhibitor may not have had in view. He may have 
fed only for plumpness and fine appearance. His interest 
is to please the eye in order to sell the animal, or win the 
premium. Fat covers up defects and rounds out perfec- 
tion. This is the reason a fat animal wdth fine appearance 
always wins the premuim, and out-sells one that is in onlv 
good breeding condition. And then, when an animal has 
taken a premium, it always attaches a fictitious value to 
it as a breeder,that is of no value to the buyer. In most all 
cases it will be money saved and money made, to visit 
some of the breeders, and look over some of their stock at 
home, and buy out of the field in preference to the show^ 
pen. This precaution is just as essential in buying any 
other stock as it is in hogs, especially cattle or sheep. 
Hogs, cattle and sheep are more likely to be over-fat 
than horses, and more likely to be barren. A great 
many fine show yard animals are barren and will not 
breed, and are only traveled about from one show to an- 
other for the purpose of showing them for the premium, 
and wait for an inexperienced buyer, so they can put 
them off. In buying these fine and high-priced animals, 
it is always best to secure with them a written certificate 
or guarantee, that they are breeders. 

THAT FINE PIG AND ITS CARE. 

There is so much disappointment among buyers of fine 
pigs that it may be well to give the subject a little atten- 
tion. As a breeder remarked, " The breeder or farmer 
who sends off for a choice pig, and pays from twenty to 
one hundred dollars and express charges for it, naturalv 
expects upon its arrival something very fine, and w T ould 



8o PURE BRED SWINE. 

be expected to think enough of his purchase to give it 
good care and to have a place for it when it arrives at the 
farm. But truth on both sides of this question compels the 
statement that the majority of the buyers are disappointed 
upon the arrival of the pig, or if not, often do not know 
how, or neglect to handle it, in such a way as to secure 
the greatest benefit from it, and to keep it up to the stand- 
ard it had attained before its purchase," providing it was a 
good one. Now as I have been engaged in the breeding of 
fine hogs for about ten years, and I think all honest breed- 
ers of fine hogs will agree with me, I will give to the read- 
ers of this work the benefit of my experience in the busi- 
ness. First, when the purchase of a fine pig is contem- 
plated, the purchasers should visit some responsible breed- 
er and select it themselves, or at least assist in doing so. 
They know what kind of hogs they have, and what they 
wish to mate the hog with, better than the breeder does, 
and by having quite a number of hogs to select from, they 
can no doubt suit themselves better than most any breed- 
er could by writing to him, and then both will be better 
satisfied, and the trip is most always worth the expence in 
one way or another. If the distance is not so great but 
that the journey can be made in a day, with a team, there 
can most always be enough money saved by doing so, to 
well pay for making it. Second, remember that the best 
pedigree is the pig first, then its ancestors. If they are all 
of such quality as to suit the purchaser, some confidence 
can be put in the paper, providing the party is hon- 
orable. "There are to-day more swine sold by recom- 
mendation than any thing else in this universe — far too 
much — but it is the buyer's fait if he gets left. Every 
man should buy on his own judgment, and then have no 



PURE BRED SWINE. 8 1 

one to blame." In buying by correspondence, the pur- 
chaser should try and make his order as plain to the 
breeder as possible. 

If it is a male pig that is wanted, describe not only the 
kind of pig that is wanted, but the kind of sows that he is 
expected to be used with. This not only gives the breed- 
er the knowledge of the kind of a hog that is expected, 
and what is expected of him, but gives him a chance to use 
his judgment in what should be expected, and in this 
way he can very often select a pig that will give much better 
satisfaction. 

don't go too much on the color. 

Unless for some good reason a pig of a certain color is 
wanted, I would say, don't "hanker" too much on the color 
— -better discard the color than any other good point. Any 
of our pure breeds are true enough to their color. One 
thing more : too much must not be expected in a pig two or 
three months old. One may order the kind of pig he wants, 
and the breeder may think he has got a pig that, judging 
from its ancestors, will make the kind of hog wanted. 

Give it time, and then if it proves a snare, the next 
time a pig is wanted, see it first before buying it, and do 
not blame the pig or the breeder because its pedigree was 
furnished, for that was only on paper ; nor the editor of the 
paper that contained his advertisement,for he probably knew 
no more of the man than you did, and like yourself, was 
imposed upon. Once the pig arrives at its new home, 
care should be taken not to feed it too much for a few davs. 

The kind of food it should have at first is very important. 

It may have been boxed several days, its feed has been 
dry, and of drink it has had none; hence, laxative feed is 
the kind it needs now. Turn it out and give it a drink of 



82 PURE BRED SWINE. 

cold water first, after that some good house slops or milk, 
with mill feed or oats in it for a few days, and it will soon 
recover from the effects of its trip, and come back to its 
usual appetite and condition, when its feed can be gradu- 
ally increased. A great many buyers of fine pigs want to 
give them too much care in the way of feed when they first 
get them home. They will feed plenty and often; first one 
of the family will feed them, and then another one, and be- 
fore they are aware of it, the hogs are foundered, and they 
wonder what ails them. Too much feed, and usuallytoo much 
corn. These ideas will do for one or more pigs, either sex. 

WHERE TO KEEP THE YOUNG BOAR. 

"There is no place better for the young boar than a 
grass lot, large enough to furnish him fresh grass and 
room for exercise, out of sight and hearing of other hogs. 
Here he will excerise enough to keep strong and in prime 
condition, if fed regularly and judiciously. He is half the 
herd, and he must be kept quiet and in strong condition, 
if he is to impress his qualities with surety on the coming 
pig crop. A pig thus cared for, if well bred, will not like- 
ly prove a delusion and snare. A pig of equally good 
breeding and qualities, penned into a dry lot, with corn and 
mud, and brimming sows always in sight, will soon be 
out of condition, and is likely to be a restless, thriftless 
shoot by breeding time, without the strength and 
force that should belong to the successful sire. His 
owner gets disgusted with his late purchase, and de- 
nounces the breeder of the pig; whereas, the fault is not 
in the pig or breeder, but in the ignorance and careless- 
ness of the owner." — Breeders' Gazette. 

BREEDING SWINE FOR BREEDING PURPOSES. 

There is no material difference in breeding swine for 



PURE BRED SWINE. 83 

breeding purposes and feeding purposes. The successful 
breeder of feeders can easily become the successful breeder 
of breeders ; for the same law and rule governs both, the 
system is the same, and to be successful with either one, the 
person must have a natural love for the business. This desire 
for the business is the first and most essential element, for 
then there is nothing that is too much trouble for the 
breeder of breeders to do. He will always have his 
hogs fat and looking well, no difference how the weather 
is, or how much work it may take. If the weather is 
cold, he will get up all hours of the night to look after 
some favorite sow that he is expeqting to farrow, and 
never forsake her, until he sees her and her new born 
family safe. Then he will carefully house, feed and 
care for her and the pigs, never neglecting them for a sin- 
gle day, or even a feed — until they are disposed of. 
There is no feed too good for them to eat, no difference 
how much trouble it may be to prepare it — it must be done. 
Thev are carefully watched and kept out of the mud, and 
if they do get in it, it is washed or cleaned off. The house 
or pen is kept warm, but well ventilated and clean of filth 
or vermin. Good feeding troughs are provided for both 
sow and pigs, and kept clean. The pigs and sometimes 
the sows are turned out every day for a ramble or ex- 
ercise, the time being governed by the weather. But as 
to feeding, that is done as regularly almost as the clock 
strikes, and at least three times, and often five times a 
day; the age of the swine, or when preparing them 
for some special purpose, governing that to some extent. 
The feed is always of the best, and carefully given in quan- 
itv as the size or condition of the swine may require it. 
Every precaution is taken not to make them wild, always 



84 PURE BRED SWINE. 

preferring to call instead of drive them, for, by this means 
tfrey can keep them quiet so they can be carefully hand- 
led at all times, which is a very important thing with all 
hogs, and especially breeders. By complying with these 
rules and some more I will speak of farther on, coupled 
with good judgment, plenty of money, and a good place 
to carry on business, anyone can become a successful 
breeder of swine for breeding purposes. 

THIS BUSINESS DEMANDS A GOOD PROFIT. 

The business of breeding and handling pure bred 
swine; as well as other pure bred stock, ought to, judg- 
ing from the nature of the case, be a profitable one. The 
cost of conducting the business, not only in procuring the 
stock and caring for it, but the risks that are combined 
with it, and the cost of suitable buildings and fixtures, 
demand for the operator a good margin on which to 
workf. The breeder who begins by working too close in 
this direction, or neglects his business, must fail outright 
and quit the business in disgust. There are many in- 
stances known of in this country where the breeding of 
pure bred swine resulted in the accumulation of consider- 
able wealth. A great many wealthy men, though, have 
gone into the business of breeding pure bred swine, as a 
pastime, or a source of expected profit, but finding it no 
easy matter to accumulate a fortune at it, quit the busi- 
ness; for the reverses are sometimes heavy, and even 
under the most favorable circumstances it is not always 
profitable. 

The breeding of pure bred stock of any kind, in order 
to be made profitable, requires money, good judgment 
and management,- not only in buying the stock, but in the 
management and selling of it, in the latter case especially. 



PURE BRED SWINE. 8S 

In order to make it both profitable and pleasant, as I said 
before, the breeder should have a natural love and desire 
for the business. A good situation is also necessary, al- 
though most any place can be made suitable with labor 
and money. A dry, rolling piece of land, with plenty of 
good water and shade, is the best, for it is much healthier 
and far more pleasant than a wet, level place. In 
purchasing the breeding stock to begin with, nothing but 
first-class individual stock should be purchased at any 
price. It should be purely bred of whatever breed the 
breeder desires, and of good, thrifty, growing stock. 
Good judgement should be used in procuring this stock, 
for it is not always the highest priced animal, or those 
that are purchased the farthest away from home that 
are the best. 

"Breeding stock of any kind is often held above its 
worth. It is not infrequently the case that a breeder 
asks much more than the value of the animal, or the 
cost of its production will warrant. The purchaser must 
be on his guard on this point. This, however, is rather 
exceptional, for, as a rule, breeding stock is worth all it 
commands in the market." 




WHEN TO BREED THE SOWS. 

Once the stock is brought together again, good judg- 
ment must be used in the breeding of it, so as to have 
the pigs come at the proper time. If the herd, or any 



86 PURE BRED SWINE. 

part of it is -to be exhibited the coming season, the pigs 
must come so as to be of the proper age to suit the 
premium list; or if only intended to be sold during the 
season without being exhibited, it is best to have them 
come as early in the spring as possible, so as to have the 
advantage of as much age as the former case will omit, 
and to be as early in the market as possible, in the latter 
case; as pigs with the advantage of a few weeks in 
age have quite an advantage over the younger ones, 
either in the show pen or in the market. Of course, in 
order to have these early pigs, and to save and care for 
them, good quarters of some kind are certainly neces- 
sary. It is not necessary that these buildings should be 
so costly, but they should be so constructed as to be warm, 
easily ventilated and kept clean. For information on 
this subject see plan of pens. Now the next thing on 
the programme is the care of these hogs. This is some- 
thing that breeders cannot afford to slight in the least, if 
they expect to compete with others. They must have 
these hogs fat, sleek and clean, looking well at all times, 
and ready for a purchaser, for in this business, like any 
other, no man knoweth when a buyer cometh. There- 
fore, be ready, at all times and for all kinds of customers, 
for the least thing will sometimes drive a buyer away; 
such as a coughing pig, or the hogs not fat and look- 
ing well, dirty, filthy pens, and perhaps some of the pigs or 
hogs lying around in the manure pile or a dusty shed. 
The buyer will soon begin to talk about disease and 
leave. Remember that nice, fat, clean, sleek hogs, with 
everything around clean, pleases the eye ; and that is what 
is wanted if the sale of the hogs is expected, and the 
breeder expects to prosper. 



PURE BRED SWINE. 87 

TAKE CARE OF THE BROOD SOWS AND PIGS. 

As the sows are bred, each one should be carefully reg- 
istered so as to know when they will farrow. There is 
but little variation from sixteen weeks as the time sows 
carry their pigs; the older ones not infrequently going 
beyond a few days, and the younger ones farrowing 
a few days earlier than this. If proper care be taken 
in the management of the boar, allowing but one 
service to each sow, the dates at which the pigs should 
come can be made a matter of record, and the necessary 
attention given the sows as the time for their farrowing 
approaches, when they should be put up separately, and 
in time, in order to prevent any accident that may cause 
the sow to lose all or part of her pigs. If their quar- 
ters are warm and dry, it is about all that is necessary, 
except in extreme cold weather, when the pigs may need 
looking after. Here is one place where it pays to have 
the sows quiet, for, at the critical hour, assistance can be 
given the pigs to get around to their mother's breast, and 
after they are all snug and safe, if she and the pigs are 
covered up with an old horse blanket or a piece of car- 
pet, she will remain quiet long enough for the pigs to get 
dry and warm, and nurse. After that there is but little dan- 
ger of them perishing with the cold; and in this way, 
sometimes, a fine litter of pigs can be raised, that would 
otherwise perish. The old saying, "take care of the pen- 
nies, and the dollars will take care of themselves," will 
hold good in swine breeding; take care of the pigs and 
the hogs will take care of themselves. In one case, with- 
out pennies you have no dollars, and in the other, with- 
out pigs you have no hogs. 

As to the feeding of the sows and pigs, I suppose 



88 PURE BRED SWINE. 

enough has been said on this subject in former writings of 
this work to instruct the readers. 

FITTING SWINE FOR EXHIBITION OR SALE. 

From four to six weeks before the exhibition or sale of 
the swine, they should be put up, and become accustomed 
to being handled, washed and brushed, which should be 
given them every day or two. After they are brushed dry 
they should be oiled; this will make the skin soft and pliable, 
and the hair glossy. For this purpose there is nothing 
better than lard and sperm oil, equal parts mixed. Damp- 
en a sponge or wollen cloth with it and oil them, but do 
not use too much oil, as it will show, look bad, and cause 
remarks. 

If in the summer time, when the weather is hot, they 
should be kept out of the sun during the hottest part of 
the day, and should not be allowed to wallow in the mud. 
In case they do, it should be washed off in the evening, 
and' not allowed to remain on over night, as it will cause 
the hair and skin to become rough. Never maim, or dis- 
figure the nose, tail or ears in any way, if it can possibly 
be avoided. If they have been rung, cut the rings in two, 
and take them out before exhibiting them. 

If one wishes to use ear marks, I know of no better 
plan than the patent ear tag. These should be put in 
the ears at, or before weaning time, so as to guard 
against mistakes as to what sows certain pigs belong. 
Then tags are numbered, and the numbers should be 
carefully registered. In putting them in, care should be 
taken in the operation, for they may cause the pig 
to carry a bad ear, especially if the ear becomes sore. 

Some breeders object to these ear tags, as they claim 
they gather mud, and sometimes are the cause of the 



PURE BRED SWINE. 89 

ear being frozen, or becoming sore, and use in their place 
an ear punch, an instrument similar to a leather punch. 
With this they punch holes in the ears, and thus mark 
the pigs. Where this is done, the pigs should be care- 
fully registered, giving the number of holes in the ear, 
and the position also as to what sow such pigs belong. 

In order to take them to fairs or exhibitions of any 
kind, and in order to ship them if sold, each hog should 
be boxed in a good, strong, but light box, with a small 
trough or tin vessel in it, to water and feed out of. If 
the breeder is well supplied with cards, showing whose 
hogs they are, what kind they are, how old they are, how 
much they weigh, and if for sale, he will save answering a 
great many questions. Now, one thing more to the new 
beginners. Once they have thrown out their card to the 
public, they must not expect to sell all the hogs that are 
needed the first year they are in the business ; for if they 
do, they are liable to be disappointed. It takes time, en- 
ergy and a great deal of experience to establish a repu- 
tation as a first-class stock breeder that commands res- 
pect and patronage. 



CHAPTER VIL 

Selections of Subjects. 

improve your stock.— scrub hogs.— -fixing the char- 
acteristic of a breed of hogs. — -an illustration 

of how to form a breed. merit and pedigree, 

- — roots, vegetables, pasture, etc., for hogs. ring- 
ing hogs. how to hold them. our hogs.— trichi- 
nae in hogs.— how a pig suddenly became pork. — 
slaughter with the bullet. 



IMPROVE YOUR STOCK. 

The advantage of good stock over scrub stock is daily 
becoming more evident, an incontrovertible argument in 
favor of the former. This is a pleasant fact to contem- 
plate by those breeding up their herds, and should serve 
as an incentive to future effort by others who have hith- 
erto refrained from so doing. The improvement in stock 
throughout the country is marked, but the large increase 
of pure bred stock, the frequent public sales and the rea- 
sonable price at which they sell, enable men to make still 
more rapid improvements in the grading up of vast herds 
in the West, that cut the chief figure in our meat supply. 

In passing through the country now, one cannot fail to 
note the changes that have taken place in most sections, 
as regards the improvements in all kinds of stock, and 
especially swine. People have begun to know the differ- 
ence existing between a good hog and a scrub one. On e 
may occasionally find a person who has made no improve- 



SELECTIONS OF SUBJECTS. 9 1 

ment in his swine, but he is only an exception. He will 
soon fall in the ranks, for it is evident to anyone that it is 
as easy to raise a good hog as a poor one, and far more 
profitable. Pure bred swine of most all kinds have become 
so plentiful that it is no longer a difficult or costly matter to 
procure them, and once procured, they re-produce them- 
selves so rapidly that it is very evident that in the near 
future the pure bred, or high grades of swine, will take 
the place of the native, or scrub hog, even in the most 
remote rural districts. 

Other improved stock has made very rapid progress 
in the last ten years, and no doubt will continue to do so 
in the future, for the more plentiful it becomes, the easier 
it is obtained, and the more enlightened the people be- 
come, the more it will be sought after; but on account 
of it being more costly, or slower to reproduce itself, it 
can never make the progress that swine can or will. Ev- 
ery effort should be made to grade up all kinds of stock 
as fast as possible. As the use of good males of most 
all kinds of stock is now obtainable at a reasonable price 
in most all parts of this country, the people should not be 
slow to patronize them. By this means it takes but a few 
years to make quite an improvement in any kind of stock, 
and the idea that the market will become overstocked 
with any kind of good stock is all wrong. The demand 
will always exceed the supply. 

" It does not pay to breed or to feed poor hogs. The 
hog is a voracious animal, and unless his voracity can be 
turned to profitable account it is better to have nothing to 
do with him. The great majority of farmers who breed 
pigs do so without definite aim toward producing a profit- 
able animal. Some of them have got a nondescript sort 



92 SELECTIONS OF SUBJECTS. 

of stock of no particular breed, and remarkable only for 
combining as many of the bad qualities and as few of the 
good points as it is possible a hog can have. Having 
come to them as it were as a common legacy, they look 
upon it as being a bounden dut}^ to perpetuate the race. 
Yet bad as these hogs are, they have two redeeming 
points. In the first place, they are hardy, and have 
good constitutions ; and in the second place they are capa- 
ble of being rapidly improved at small cost, by crossing 
them with the modern improved breeds of pure-blooded 
sorts. Use what breed you will to begin the improve- 
ment, if it is only persevered in by those who understand 
the business, it must result profitably. A good thorough- 
bred boar costs money. We will say twenty-five to fifty 
dollars for a really first-class young one, three to six 
months old. But one is enough for a whole neighbor- 
hood, and if several will club together to purchase and 
keep one among them, or agree to pay a moderate 
sum for each sow they may get served, the cost will be 
small to each." 

As to what breed is best to originate the improvement 
from, much will depend upon circumstances. If medium 
sized hogs are desired, use the Berkshire, Yorkshire, or 
Essex; for those who want larger hogs, giving from 
three to six hundred pounds when fattened, will find 
nothing better than the Poland China, or any of our 
other improved large breeds. Once they have made a 
choice of any one breed, it should not be changed unless 
they are thoroughly convinced that they have made a 
mistake ; but everything should be done to improve it, al- 
ways selecting and retaining the best sows for breeders, 
and every time boars are changed, try to get a better one. 



SELECTIONS OF SUBJECTS. 93 

FIXING THE CHARACTERISTIC OF A BREED OF HOGS. 

" The time required in which to establish a breed, and 
the difficulty of the undertaking, depends largely on two 
things — the number of the characteristics desired to be 
fixed, and the rapidity with which the class of animals 
selected reproduce themselves. It is obviously a very 
much less difficult task to secure the reproduction of one 
characteristic than it is to secure half a dozen. It would 
be much easier to produce a breed of hogs which should 
be uniform in color, without regard to size and time of 
coming to maturity than it would to secure uniformity 
in all these points. The rapidity of breeding is an 
equallv important element. Compare the horse and hog 
in this regard. A long life time would not enable one to 
do more with the horse than could be done in ten years 
with the hog: in each case the breeder being confined to 
his own animals. Before the effects of a second cross 
could be seen in the case of the horse, the hog breeder, 
starting with a single pair, could have a herd of hun- 
dreds, with a good degree of uniformity. Producing 
young once or twice a year, and several at each birth, 
the hog, of all our domestic animals, gives much the best 
opportunity for selection. Swine reproduce at so early 
an age, so many at a birth and so often, that in no other 
field can the student of the science of breeding and the 
art of selection and crossing so readilv note results and 
acquire information by actual experience. Indeed, with 
a single sow and her descendants, for a period of five 
years, an observant, intelligent man may learn more con- 
cerning the laws of reproduction and the effects of in- 
breeding and crossing, than with any other variety of 
farm stock in a lifetime. 



94 SELECTIONS OF SUBJECTS. 

Estimating the produce of a single sow at a very mod- 
erate rate — one litter a year from the time she is one year 
old, and that from each of these litters there should be 
saved three sow pigs, which in time should be equally 
productive — we shall have, by the time the first sow is 
live years old, a herd of 1,024 females. These will have 
been produced at 341 different litters, and the most re- 
mote will be five generations from the first dam. But 
when we consider that it is quite within the limits of 
possibility that each sow will produce two litters a year 
instead of one, the number of descendants and the oppor- 
tunity for observation are materially increased, as this 
would give us nine litters from the old sow alone, instead 
of five, as in the preceding calculation, and the total num- 
ber of female descendants possible in five years, where 
two litters a year are produced, counting only three fe- 
males to the litter, would be 2,683. 

If, a"s is claimed by many, five generations serve to 
fix any given type with reasonable certainty in any of 
our domestic animals, it is quite within the range of possi- 
bilities for each farmer to create a breed of hogs for him- 
self, in the course of five years. This case of fixing its 
characteristics, which the hog possesses in so marked a 
degree, enables any farmer to secure a stock which pos- 
sesses in a very large degree the qualities he desires. If 
he will use well bred boars of the breed he prefers for 
four or five years, selecting the sows with care, his en- 
tire stock will very closely resemble the pure bred ani- 
mals of this breed. 

If he wishes, he may produce a new breed, or modify 
an old one, but in the large majority of cases this will 
not be a wise attempt, as those now common at large 



SELECTIONS OF SUBJECTS. 95 

equal anything he would probably produce." — National 
Live Stock Journal. 

AN ILLUSTRATION OF HOW TO FORM A BREED. 

Following this I will give an illustration obtained from 
a farmer, who was a very successful breeder of swine, show- 
ing how he improved and modified his common breed of 
hogs and successfully formed a much more profitable 
one. This illustration may be of benefit to a great many 
who are contemplating improving their swine by giving 
them ideas as to how the work is done. By following 
these rules any breeder can improve in a few years the 
most mongrel breed of hogs we have, and transform 
them into a fine and profitable breed, by using good 
judgment and some patience. In talking with this far- 
mer he gave his experience as follows: "Some thirty 
years ago I had what w T e called the Chester- White breed 
of hogs. I took great care in breeding them, and was 
also a generous feeder; by this means I had formed 
what was considered the best hogs in my part of the 
country. But they were too large and slow to mature to 
suit me, as I have always stuck to one system of breed- 
ing and feeding. I have always bred my sows so they 
would have pigs from the middle of February to the 
middle of March; then I would breed such sows as I 
wished to keep over again, and get another set of pigs 
soon after harvest. This first set of pigs I never let go 
hungry. I would feed them all the corn they wanted on 
good clover pasture, and by June, or some later, I had them 
ready to go to market, and generally struck a good one. 
The other pigs I aimed to carry until the following June, 
or later, as the market suited me. As to whether I have 
been successful or not, all I have to say on that subject is, 



96 SELECTIONS OF SUBJECTS. 

I commenced with limited means and am now worth 
over sixty thousand dollars. But, as to the hogs, as I 

said before, mine were too large and too slow to mature 
to suit me. So I began to look around for some way to 
get a hog that would put on more fat at a younger age. 
I had heard so much about the Berkshire hogs that I 
bought a good pair of them, and tried them a year or so, 
but I was soon convinced they did not suit me, for they 
would not keep still long enough to eat, and then, when 
turned out in the woods to range, though they would 
live where any other hog would starve, they would get 
wilder than deer. Experience in stock breeding gener- 
ally brings about some good results. So here is where I 
struck it : I picked out some of my best, large white sows, 
and bred them to the Berkshire boar. The pigs from 
these sows were very uneven in size, but out-fed the pure 
Berkshire pigs, or my old stock of hogs so much, that I was 
convinced I had made one step toward improving my hogs. 
I saved some sows from these half-bred pigs that were 
nearest my idea of a hog, and also retained one of the 
best boar pigs. These sow pigs I bred to one of my 
best Chester- White boars, saved the best sow pigs from 
that cross, and bred them back to the boar pig I had 
saved. That cross proved to be just the hog I wanted. 
This breeding I have kept up for over twenty years, 
guarding against inbreeding too close; such as son to 
mother, father to daughter, or brothers to sisters. My hogs 
are always uniform in size and color, being white, with oc- 
casionally a black spot on the skin, and are of good size and 
quick to mature." Then the old gentleman tapped me on 
the shoulder and said: "But let me tell you, my friend, that 
it took patience and care to get them just right, and it 






SELECTIONS OF SUBJECTS. 97 

takes the same care to keep them that way. Any one 
starting in expecting to form a breed of hogs or any 
other stock, in a cross or two, had just as well not start, 
for it takes time, patience and care." In talking with 
this gentleman I was soon convinced that he was very 
partial to the white hog, but could give no particular 
reason, except that they stood upon their feet better than 
the Poland-China, and stood traveling better than any 
other breed he had ever tried or seen, except the Berk- 
shire, and they were too small and wild. 

IN AND IN-BREEDING. 

The aforesaid illustration only shows how all our im- 
proved breeds of stock are formed by in and in-breeding, 
and may serve as an example for those who have never 
made it a study; for it is only by in and in-breeding, 
guarding against too close a cross, or too violent an out 
cross, always retaining those animals of both sexes for 
breeders that show the characteristics most desired, that 
any established breed can be formed. Where no violent 
out cross is made, and the families are kept together, and 
the progeny is not uniform in its characteristics, just that 
long the breed is not thoroughly established. 

MERIT, PEDIGREE AND COLOR. 

The time was when the pedigree of an animal alone 
was sufficient to stamp it as first-class and of superior 
excellence. Although pedigrees are still adhered to, 
breeders have discovered the fact that they have been en- 
tirely too exclusive in this respect, and that many good 
animals possessing superior merit have been overlooked, 
because of supposed ignorable ancestry. As if deter- 
mined to push their own claims, the discarded colts when 
given the privilege on the turf, forged their way to the 



98 SELECTIONS OF SUBJECTS, 

front, the neglected heifers filled the pails to overflowing, 
and the chance pigs attained weight not believed to be 
within their reach. Acting upon the suggestion that an 
improvement in stock might be effected by breeding 
only from animals of merit, though of good blood, I 
will say from my own experience and from that of others 
who have come under my observation, never discard a 
good breeding animal, one that has proven itself such, 
(unless compelled to) for one of a more fashionable pedi- 
gree, about which nothing is known. When a change has 
to be made, try and find another good one that has proven 
itself equal to, or superior to the one you had, even if it 
is somewhat aged, as it very often will pay much better 
than to risk a young one, unless it is an exceptionally 
good one, and from good ancestors of which something is 
known. 

The greatest evil of some of the fine stock breeders 
for the past years is, that they have adhered strictly to 
pedigree and color, and neglected quality or merit. This 
is especially the case with short-horn cattle, Berkshire 
and Poland-China hogs. I will venture the remark that 
they are not as good to-day as they were a few years 
ago. The color craze — red with short-horn cattle, and 
black with Poland-China hogs, then the fashionable pedi- 
gree of this stock, as well as with the Berkshire hog, has 
detrimented the breeds. This is being acknowledged all 
over the country, and is the cause of farmers seeking 
other breeds. This color craze, gray or fawn color, was 
started by the Jersey breeders, when the Jersey boom 
was first started, but some timely suggestions from some 
of the breeders that merit was more essential than color, 
soon put a stop to that, and the butter test took its place. 



SELECTIONS OF SUBJECTS. 99 

Now, some critic will say right here that the public de- 
mands the pedigree and color. While the pedigree is all 
right, providing it is backed up with merit, I will 
again venture to remark that the public will not know 
anything about the color if the breeders do not start it. 
Any of our pure bred stock is true enough to its color, 
if nature is left to place it as she sees fit, but it is the 
quality and merit that want looking after. Nothing will 
prove this more than the horse. Do people demand a 
bay, black or any other color, and of a certain pedigree 
in preference to quality, especially when left to judge for 
themselves? No, indeed; whereas, they may admire a 
horse of dark color, where he has all the other desired 
qualities, more than one of a bad color, yet the horse they 
will choose is the horse with the largest and best form, or 
that can pull the largest load, or go a mile the quickest. 
Arid the same with cattle or hogs; it is the quality that 
is wanted, and if the general stock grower can not find it 
in one breed, he will seek it in another. 

ROOTS, VEGETBLES, ETC. 

I w r ill here give the experience of different ones as to 
roots, vegetables, pasture, etc., as food for hogs. 

ARTICHOKES FOR SWINE. 

"Use the Brazilian artichoke. I have not heard of a 
sick hog where it is used. It destroys all stomach and 
intestinal worms, constipation, indigestion and fever 
caused by corn-feeding in the winter, and we find our 
hogs so healthy and vigorous that they will not take di- 
sease, although they have their noses together through 
the fence often with diseased hogs. I would advise all 
farmers to plant a small patch of the Brazilian artichoke, 
as the seed can now be had cheap; and from my ex- 



IOO SELECTIONS OF SUBJECTS. 

perience I am certain they will save your hogs and save 
hundreds of bushels of corn. I have three acres of 
them, and shall plant three more in the spring." 

Another one says: "The value of the artichoke is so 
little known that I desire to give the farmers the benefit 
of my experience. I have had three years experience 
with artichokes for hogs. Three years ago I had about 
seventy-five head of hogs, big and little. Adjoining my 
hog lot I planted about an acre of Brazilian and a few 
hills of the White French, the two best varieties of arti- 
chokes known. After frost had killed the tops, I put my 
hog fence out around a part of the artichokes, giving my 
hogs full privilege to 'root, hog, or die,' and you would 
have been surprised to see how they used the instrument 
God has given them to unearth the kind of food their nature 
requires. Forty years ago, when hogs ran out in the 
wood ajid prairies, hog cholera was unknown. Thus be 
wise, and study the wants of this animal, so 
valuable to the farmer of the West, and supply these 
wants. This can be done by every farmer, by planting a 
patch of artichokes in one of his feed lots not used in 
summer, or near by his lots, and let his hogs have access 
to them in all the open weather from October first to 
May first. This has been my plan for three years. I 
have had each year from seventy-five to one hundred 
hogs, and have kept them healthy; while my neighbors, 
who fed only corn, suffered severely from cholera. For 
winter use, some should be dug and put in the 
cellar. I dug some last fall, and cooked and mixed them 
with meal or bran. They make excellent swill, and for 
this the White French is better, as it is the sweeter, has 
a larger tuber, grows nearer the surface, and is easier 



SELECTIONS OF SUBJECTS. IOI 

dug. They are also excellent for milchcows in winter. 
I can raise one thousand bushels of artichokes as easily, 
and on less ground, than one hundred bushels of 
corn. They should be planted on good, dry land^ 
and the ground should be plowed deep and harrowed, 
then marked both ways with a three runner potato 
marker or some other way. The rows should be three 
feet apart each way. I then cut the tubers into small 
pieces, about two eyes to each, then plant the way I 
mark first, and cover with a cultivator. As soon as 
weeds start, harrow well, and when large enough culti- 
vate as you would corn. In this way I raise from six 
hundred to eight hundred bushels to the acre. I would 
not have you understand that artichokes take the place 
of corn to a very great extent, but they loosen the bowels 
and keep the hogs in such a condition that a bushel of 
corn will put on more flesh than when fed on corn alone." 

The author has so frequently herd the Brazilian arti- 
choke favorably spoken of as being good for hogs, and 
knowing they possess rare properties, as an appetizer, etc., 
copies these experiments written to agricultural papers, 
for the benefit of those who may be unacquainted with 
the artichoke, or those who may wish to grow them. 

Note.— I suppose the seed of the Brazilian artichoke 
can be had of any good seed firm. 

ROOTS FOR HOGS. 

"Two years ago I planted one acre of roots, mostly 
sugur beets, and raised seven hundred bushels. The 
beets w r ere at the rate of one thousand bushels to the 
acre, and carrots six hundred bushels. I think sugar 
beets the best feed to grow shoats. In the winter I put 
four hundred bushels into the barn, and covered them 



102 SELECTIONS OF SUBJECTS* 

with hay and straw. But the severe cold weather in 
January froze them solid, so I could not feed them to my 
cows, as 1 intended to when I put them up. So I put 
them into a kettle, and cooked and fed them to my 
shoats, half a bushel of meal to three bushels of beets, 
and I never fed anything to hogs that made them grow 
so fast as they did while I was feeding these frozen beets. 

On rich soil one thousand bushels can be easily raised 
to the acre. I shall try it again this year on a piece of 
old hog pasture. It wants three pounds of seed to the 
acre, put in drills with Comstock's drill, rows eighteen 
inches apart. If on new ground it requires but little 
tending to keep the weeds down. I tend mine mostly 
•with the drill cultivator.' 9 

The author would be willing to vouch for what this 
man says, if he would have said that corn and sugar 
beets would make shoats fatten faster than any other 
feed ; -for I do not think there is any food that would sur- 
pass it. We know that corn contains a larger amount of 
fattening element than other grain, and sugar beets have 
the same properties over other roots, and the two conbined 
could not help but form a great fattening food; in fact, so 
much so, that if fed largely, they would produce enough 
fat to be injurious to the hog, especially where intended 
for breeding purposes. 

GROWING PUMPKINS WITH CORN. 

"Pumpkins are valuable for stock in autumn and early 
winter, or as long as they can be conveniently kept y 
though the amount of nutriment, in proportion to bulk to 
be taken care of, and their liability to decay, have led 
most farmers to discard them, and adopt roots and 
squashes for succulent food. As a rule, every crop needs 



SELECTIONS OF SUBJECTS. IO -> 

all the ground it occupies, and all the air and sunlight 
available. Corn is a 'sun-plant,' and to shade the soil 
and lower stalks with the dense foliage of pumpkin vines 
must be more or less injurious, even if the latter do not 
rob the former of any needed nutriment. On very fer- 
tile, new soils, with short-stalked varieties of corn in lo 
calities where frost is not to be feared, it may be alowable 
to plant pumpkin seed in every third or fourth hill in 
each second or third row. With favorable weather the 
corn will produce about the usual yield, and after' the 
early gathering of the corn, the growing pumpkins thus 
exposed to full light, will ripen up those pretty well de- 
veloped. As a rule, let the pumpkins have the whole 
ground; but still better are the harder fleshed squashes 
which will probably supply more nutriment than field 
pumpkins, whether for man or beast. 

SQUASHES. 

"I have found that an acre of the Hubbard squash will 
fatten more hogs than any corn which could be raised on 
the same ground, and the squashes will keep through 
the winter. I plant twenty feet apart each way, which is 
thick enough, and little cultivation is required. The crop 
is easily gathered, no digging or husking being required 
i he plants are rampant growers, and are out of the way 
of the bugs in a week, early in the season. From six to 
eight tons have been obtained from an acre, estimated -by 
the wagon load." J 

RAISE SOME PUMPKINS AND SQUASHES 

It seems that of late years the raising of pumpkins and 
squashes has been greatly neglected by the farmers, and 
it is now only occasionally that we see a corn field spotted 
over with the golden pumpkins, as. in former days. Why 



104 SELECTIONS OF SUBJECTS. 

is it? Has mother earth so depreciated in quality that she 
will not raise them any more? Or has our improved 
corn plows made it impossible to raise them? If these 
are not the reasons, it must be because the farmer thinks 
them not worth raising and gathering. I think a great 
many farmers under-rate the true value of them as food 
for hogs, and fail to appreciate them as they should. Any 
thing a hog will eat with as much relish as they w T ill 
pumpkins and squashes, is certainly good for them, and 
they should occasionally have a mess of them. It is very 
seldom but that corn-fed hogs will leave corn, upon 
pumpkins being thrown to them, and devour them greed- 
ily. This goes to show that they want a change of food, 
and relish vegetables. When mankind is deprived of 
vegetables for a long time, they crave and want them, 
and often sicken and die for the use of them. The hog, 
"like his two-legged brother," is the same way. Many 
a lot of hogs have died, that a wagon load of pumpkins 
would have saved, if given in time. 

RAISING RYE. 

Rye is the earliest grass crop that can be grown. If 
seeded down in the fall it not only gets a good start if 
the season is favorable, therefore affording a slight op- 
portunity for grazing in the fall to those who are not fav- 
ored with pastures, but it comes out luxuriantly in early 
spring, and affords green material when other grasses are 
dormant. It grows on the sandy soils as well as on those 
that are heavy, but thrives best on a fertile, light loam. 
Rye is an excellent feed for young pigs early in the 
spring, and every farmer who has no early pasture for 
them should sow a patch for that purpose. After it 
becomes too hard for use, it can be plowed under, 



SELECTIONS OF SUBJECTS. IO5 

as it makes a good fertilizer for most any other 
crop. 

"Swine may be raised very cheaply and to be healthy, 
if only the proper attention is given to the matter of their 
food and pasture. Every swine breeder should have a 
piece of clover pasture ; yet green rye, oats, millet, Hun- 
garian grass and green peas all make excellent and cheap 
hog feed. Where a pasture cannot be had, no other 
crop will make better feed, nor more of it, than green 
sweet corn fodder, or a crop of oats and peas mixed. 
Have these crops planted in a lot next to the hog lot, and 
cut and feed to the hogs as needed, but not until they 
have come nearly to maturity. By planting a second 
time on the ground which was first relieved of its crop a 
constant supply of these provenders can be maintained 
from the first of July until frost comes." 

PASTURE FOR HOGS. 

"The subject of good pastures for hogs in summer is 
becoming one of special interest to farmers. So also, the 
providing of a supply of roots for them during the win- 
ter, is beginning to receive deserved attention from the 
nore progressive and successful farmers. The continuous 
and excessive use of corn has long been deemed wrong 
both in theory and in practice, although comparatively few 
feeders ever seemed to have considered how it might be 
avoided. The light, however, is breaking, and a radical 
change in the management of hogs as regards their feed- 
ing seems fast going on. This change, we doubt not, 
will result in a very marked decrease of disease among 
swine. Of the grasses most suitable for hog pasture 
may be mentioned : timothy, red clover, blue-grass and 
orchard grass. In timber pasture, where red clover 



I06 SELECTIONS OF SUBJECTS. 

would not do so well on account of the shade, white clo- 
ver will be found valuable. The best pasture is one con- 
taining several kinds; but it is no easy matter to keep a 
variety of grasses on the same ground. The more hardy 
will sooner or latter crowd the others out." 

The best pasture is blue grass, as it keeps green most 
all the year round, and affords grass both early and late. 
Red clover alone is about the poorest pasture there is 
for hogs. Early in the season it is of too luxuriant 
growth, and then it soon becomes hard and woody, and 
has a tendency to cause constipation. When the first 
crop is taken off, and the second crop comes up, es- 
pecially where it is of a luxuriant growth and hogs are 
turned in on it, it has the same tendency to cause sick- 
ness as an over-feed of new corn has. When sowing 
clover for pasture for hogs, it is always best to mix timo- 
thy, or some other grass seed with it. 

RINGING HOGS. 

My experience in ringing hogs leads me to think it an 
advisable measure, when rightly done and at the right 
time. The assertion sometimes made that hogs, if habit- 
ually allowed to run at large, will not injure meadows or 
pastures by rooting when turned upon them, cannot be 
relied on. They may for a while behave themselves very 
well. I have known them to roam a pasture for weeks 
and scarcely turn a sod. Then I would make up my 
mind that rings could be dispensed with; when, soon 
after I had quit watching them, the rascals would, from 
some unaccountable reason, get to rooting, and in a short 
time do more damage times over again than it would 
have cost to ring them. So I have at last concluded 
that the safest way is to use the rings whenever hogs are 



SELECTIONS OF SUBJECTS. 107 

allowed to range where their rooting would be an injury. 

I do not advocate the continuous use of rings the year 
round, nor their use on swine of all ages and sizes. In 
the spring of the year they are generally the most 
needed. 

If hogs that are treated to rings in the spring are still 
on hand in the fall, it is usually best to remove them, 
particularly if the hogs are turned on mast, or al- 
lowed to follow cattle in feed lots or stalk fields. 

It sometimes happens that a valuable brood sow ac- 
quires such bad habits as lifting gates or breaking fences. 
A couple of rings in the nose of such an animal will 
put her on good behavor the most effectually of any 
thing I ever tried. So also a sow that is vicious and 
cross to other hogs: a good ring in her nose will prove to 
be a wonderful tamer. A stock boar, if inclined to be 
unruly, should be treated the same w r ay. 

If a sow is cross and unruly to her pigs, take a piece 
of small wire, a size larger than broom wire, and four 
inches long. By the use of an awl, insert this wire in the 
center of the rim of the noise, and then twist it together; 
this forms a long probe and will strike the pig before her 
nose will, which will cause the pig to get out of her way 
and save itself from a blow. It will also cause the sow 
to behave herself better than a ring will. I have nothing 
to say as to which are the best patent rings; they are 
all good enough, some, perhaps, being more easily ap- 
plied, or adjusted, to all purposes, and lasting longer than 
others. I have always used the round or triangle rings. 
I insert the rings through the partition of the nose (the 
same as putting a ring in a bull's nose) instead of 
through the rim of the nose. Never use but one ring in 



io8 



SELECTIONS OF SUBJECTS. 



a hog's nose, if it can possibly be avoided, and insert that 
in the center of the nose, or, as spoken of before. When 
it is necessary to put in two rings, which is sometimes the 
case with sows or large hogs, insert them close together, less 
than an inch apart, one on each side of the center of the 
nose. By this means one avoids hitting the chords that 
are on each side of the nose, and which, if the rings are 
put through, causes the nose to become very sore and 
painful. The rings should not be set too deep, and see 
that they close up smooth where they come together, as 
the cause very often of hogs being injured by ringing is 
due to its being improperly done, and by the use of such in- 
human rings as horse shoe nails or too heavy wire* 
Here is another plan to keep hogs from rooting, which I 
have practiced some, and have seen others adopt with good 
results: Cut the cords on each side of the nose; they 
can be observed by pressing the nose down. Use a small, 
sharp-pointed knife; insert under and cut up. This will 
take all the power out of the nose, and it will not get sore, 

HOW TO HOLD LARGE HOGS TO RING THEM. 

For the purpose of holding large hogs to ring them r 
there is no better or simpler plan that the use of one 
of Shook's Stock Machines. This machine is so valu- 
able, cheap and simple to use for handling all kinds of 
stock, that every farmer can afford to have one. 

shook's handy stock catcher and holder 
Is the farmers' choice for the purpose for which it is in- 
tended, for the following reasons: 

i. It is the only invention of the kind that can be con- 
verted into several different forms for the handling of 
different kinds of stock. It can be changed into a bridle, 
halter, twitch, slip-noose, or lasso for the purpose of hand- 



SELECTIONS OF SUBJECTS. 



IO9 



ling all kinds of stock, large or small, with 

perfect security, and without injury. It is 

also one of the best bull staffs in use. 

2. It is longer and lighter than any other 

instrument of the kind, being six feet long 

and weighing less than four pounds, which 

is quite an advantage on account of the ease 

and security with which it can be handled. 

Yet it is cheaper than any other; and is 

made of the best of material, so that it will 

last for years without repair. In case it is 

broken, any one can repair it at a trifling 

cost, owing to its simple construction. 

No farmer should be without this machine, 
as it is a great labor-saving invention, often 
doing the work, in the hands of a boy or 
man, that would otherwise require the ef- 
forts of tw r o or three strong men. It can be 
had of dealers, or will be sent free to any 
address, upon receipt of price, $3.00. State, 
county, or shop rights for sale. J. B. Shook, 
proprietor, Circleville, Ohio. 

DIRECTIONS FOR THE USE OF THIS MACHINE. 

Take hold of the staff back well at the 
small end with the left hand, and hold the 
rope and staff back of the ring with the 
right hand. In order to catch and hold a 
hog drop the lasso over the nose of the ani- 
mal, or else in the mouth and around the up- 
per jaw; then pull quick and hard upon the 

rope^ and it will close up tight around the nose or jaw. 

and the ring in the center of the staff will hold the 



IIO SELECTIONS OF SUBJECTS. 






rope secure. A hog thus secured can easily be held 
while a ring is put in its nose, or its tusks taken out, or 
for any other purpose. The lasso can be made any 
size desired for catching calves, sheep or any other stock. 
In order to form a rope halter or bridle, for the purpose 
of handling a bad horse, run the lasso out long enough 
to go over the head of the animal, then reach through 
the lasso with the left hand, and catch the rope back of 
the eye of the machine, and pull it through far enough 
to go over the nose or through the mouth of the animal. 
To fit it up snug, pull on the end of the rope to take up 
all slack, and the ring will hold it secure. With this ma- 
chine thus fit to a horse, it is no trouble to handle it; no 
matter how vicious it is. The bull staff is formed by 
using the hook, or snap at the small end of the staff. 
Around the shank of this hook is a spiral spring which 
holds a clasp in place; press the spring back, and the 
clasp Will turn to one side and remain there. Now hook 
the snap in the ring in the bull's nose, then press on the 
clasp, and it turns in place, and forms a solid hook or 
snap, perfectly secure, and strong enough to hold any 
bull. 

OUR HOGS. 

A Chicago paper says: 

"The government has set a professional gentleman to 
trap trichinae at the Union Stock Yards in this city. That 
portion of the world which will insist upon eating un- 
cooked pork have a decided aversion to the active wrig- 
glers which sometimes sport in the muscles of our hogs 
and have no objection to capering in the muscles of pork 
consumers. But those who think that cooked food is 
better than raw, do not worry much over trichinae in pork. 



SELECTIONS OF SUBJECTS. Ill 

If a hog is permitted to eat anything and everything, it 
will likely be infected with trichinae, and if it is much in- 
fected it will show it by its general appearance. 

As a sanitary matter the pork question, according to 
the secretary of the State Board of Health, is of no im- 
portance. Far more are choked to death accidentally on 
beef each year than die from eating trichinous pork. Our 
pork is better and freer from trichinae than the European 
article and far more nutritious. Government experts 
have shown that about two per cent, of all swine flesh is 
infected. It has been proven that trichinous pork exposed 
to a heat of 150 to 160 degrees Farenheit — heat equal to 
scalding water — renders infected flesh absolutely in- 
nocuous. 

The United States consumes five times the pork she 
exports. Deaths from trichinae have been known in 
Germany and France since 1830, long before importation 
of American pork. Two million German born and five 
million American-German eat our pork in the United 
States. In five years, in Philadelphia, there were 92,764 
deaths, from trichinae 3. In New York, in ten years, 170,- 
838 deaths, with five from infected pork. In Boston, 43,- 
680 deaths, from trichinae none. Baltimore, fifty-four 
years, 264,324 deaths, from trichinae none." 

TRICHINA IN HOGS. 

Hogs are not naturally infested with trichinae, unless 
thev swallow or otherwise imbibe the germs of the insect 
to be found only in feculent matter in a state of fermen- 
tation or decomposition, either moist or in the dried, im- 
palpable condition of a fine dust inhaled into the lungs — 
in which latter case they affect first the liver and then the 
colons and bowels, and the disease acquires the cognomen 



112 SELECTIONS OF SUBJECTS. 

of "cholera," by the changed symptoms and malignant 
nature of the disorder. 

Unfortunately for the swine race under domestication, 
they are not as fastidious in their taste as their fellow- 
beings of the bovine family, hence the consequence is that 
nutritious food is seized upon, though mixed up with 
fecula in a state of fermentation, which if it were separate 
the hog would no more touch than the horse or ox, who 
by more fastidious tastes shun it even in the grass grow- 
ing near to it and smelling of it. Yet the cow can be 
found to eat fecula in a state of fermentation, and thereby 
become liable to the infection we call trichinae in pork, 
just as easy as the hog can be saved from such liability 
by reason of offering it no temptation to get it, or forcing 
the animal to breathe it in dust; only in the cow the di- 
sease would be called "pleuro-pneumonia," or perhaps 
farriery might call it "murrain," or some other symptom- 
atic name quite as unintelligible. 

The whole subject we desire the reader to understand 
is, that neither hog, cow nor man or other animal is sub- 
ject by nature to any infectious disease, except the germ 
of the infecting parasite be imbibed either by the stomach 
or some other imbibing organism of the animal body, or 
in the case of external infection, and that all parasite life 
originates in matter in a state of fermentation, some- 
where in or between the vinous and the putrefective stage 
of it; and that the matter imbibed is in the state of fine- 
ness of particles composing a gas, or in the more infin- 
itesimal, primary state of spontaneous or electric com- 
bination. And lastly, from experience that hogs fed on 
grass and grain and slop or milk, before entering into the 
putrefective state of fermentation, unconfined in filthy stys 



SELECTIONS OF SUBJECTS. 113 

and confined atmospheres and noxious gases, are not sub- 
ject to any disease, much less trichinae ; while any animal 
is subject to the diseases known to man only as indicated 
above." 

The National Stockman says : "The swine need to be 
treated radically, different from the usual methods em- 
ployed in their feeding and care. Too much hog cholera 
pervades the hog growing districts; and it is caused al- 
most wholly by not observing proper sanitary conditions 
in their feed and care. A hog is not necessarly a filthy 
animal, and even if he is, to make meat suitable for hu- 
man food, he should be reared in strict cleanliness, and 
fed on only such food as will be most conducive to 
healthy growth. The parasites, such as trichinae, which 
seem to make the system of the hog their home, are 
no doubt the offspring of the system of feeding and 
methods of their rearing. Filth and unwholesome food 
will beget these parasitical diseases in the human body, 
and other diseases also, and could we reasonably expect 
a disregard of these sanitary conditions which the human 
family has to observe so closely, to be carried on for 
years with the hog without producing at length just the 
results which have been observed in the cured pork 
which has made so much trouble with our export trade? 
A change must be made, and on many of our most ad- 
vanced farms it has already been made; and the filthy 
pen and muddy yard have been dispensed with for the 
clean pastures. But yet corn, the great progenitor of so- 
called hog cholera is still used too much in feeding young 
and growing swine; and the food of fattening hogs is 
confined entirely too exclusively to this heating and fever- 
producing grain. The eyes of many of our swine breed- 



114 SELECTIONS OF SUBJECTS, 

ers are becoming opened to these facts, and they are mak- 
ing radical changes in their system of feeding. Corn, of 
course, is still their main food; but an exclusive corn 
diet, from berth until made into pork, has been changed 
for clover pasture, roots, etc., and a variety of grains." 

Cleanliness with raising and feeding hogs is just as es- 
sential as it is with other stock. The idea that anything 
is good enough for a hog, is an idea of the past, and is one 
that should not be practiced in this progressive age. The 
meat of a clean and well kept hog that has been fed on a 
variety of good food is far sweeter and better and more 
healthy than one raised in the filth. The practice of feed- 
ing hogs in the mud and filth, and the constant use of bad 
water, over-feeding of corn, clover, or any other food, is 
very wrong, and will bring on disease. A change should 
be made. That is, feed two or more kinds of food at a 
time. If they are being fed on old corn or running on 
clover that has become old, they should have once a day 
some wet food or swill, made of mill feed and ground 
grain, oats, barley or corn, or what is still better, crushed 
corn, as it is more bulky and affords roughness. This 
will aid digestion and prevent constipation, and prove very 
beneficial in this way as well as to cause the hogs to fatten 
much faster. These sloppy foods are something that 
hogs at times necessarily need, or else roots or vegetables 
of some kind to take their place ; also salt or a better sub- 
stitute to take its place, once or twice a week. But treat 
hogs as you will, they are as liable to disease as any other 
stock, and when sick should be cared for. "Humanity and 
sound policy demand this." 

Never under any consideration whatever, use the 
meat of hogs that show any indications of disease^ 



SELECTIONS OF SUBJECTS. 115 

for it is in the flesh of these hogs that the parasites are 
found that cause trichinae, and it is by the use of dis- 
eased pork that this terrible disease is caused. There 
is no more danger in eating good healthy pork, either raw 
or cooked, than there is in eating some other meat the 
same way. If the lungs, liver, melts and kidneys are 
sound (void of ulceration), you can eat the meat with 
safety, as you please. If not, it should be well cooked at 
all times before using. This may sound strange to some 
who read it, as they may think all persons cook their pork 
before eating it; they do, as a rule, but a great many 
farmers and others too, of every nationality, eat raw ham 
the same as dried beef. 

The investigation of trichinae in pork, by Dr. Detmers, 
as given here, and taken from the Farm Field and Stock- 
man, Feb. 24, 1885, substantiates the above suggestions, 
and serves more upon this subject, of which I will speak 
further on. 

TRICHINA IN PORK. 

A careful investigator, Dr. Detmers, says : "That I am 
correct in ascribing the principal sources to trichinae in 
hogs to the bad habits most of our farmers have of leav- 
ing hogs that die of swine plague, and of other diseases, 
too, unburied, will appear from the following: We had 
very little swine plague and very few losses from that di- 
sease in the West in 1883. The winter of 1882-3 was a 
severe one, the spring of 1883 was wet, pouring rains 
were frequent, and the summer following rather back- 
ward and cool, all conditions unfavorable to the preserva- 
tion and development of the swine plague germs (diplo- 
coceus suis). In August, when I announced my trichinae 
investigation, I examined mostly last year's hogs over a 



Il6 SELECTIONS OF SUBJECTS. 

year old, and found 3^ per cent trichinous; in September 
some younger hogs, or hogs less than a year old, com- 
menced to come in, and I found only 2.43 per cent affect- 
ed; in October, when most of the hogs examined were 
less than a year old, the percentage came down to 1.62 
per cent., and in November, when nearly all the hogs ex- 
amined were young animals, the very low percentage of 
•73 was reached. Besides that in some of the hogs found 
to be trichinous the trichinae were already calcified, or in 
a state of calcification, which shows that the same cannot 
have recently invaded the animal organism and were 
probably over a year old. Further, as said above, hogs 
from countries never seriously invaded by swine plague 
were almost invariably found free from trichinae. In one 
car-load of hogs from Dakota, one animal was found to 
be trichinous, but the trichinae were old, showed incipient 
calcification, and it is tolerably safe to say that hog, very 
likely, was not a native of Dakota, but born and invaded 
by trichinae in Illinois, Iowa, or some other State, from 
which many people recently emigrated to Dakota. An- 
other proof that the prevalence of swine plague, or nu- 
merous deaths caused by that disease, and that consump- 
tion of the dead hogs by the living, constitutes the prin- 
cipal source of trichiniasis in swine, is furnished by the 
following facts : A few years ago, when swine plague was 
extensively prevailing in the West, and when the losses 
caused by that disease were far greater than they are at 
present or have been during the last two years, the per- 
centage of trichinous hogs reported by other investigators 
was much higher than that found by me in the fall 1883, 
from August till date, notwithstanding that my examina- 
tions have been made in a most thorough and conscientious 






SELECTIONS OF SUBJECTS. 117 

manner, and with a microscope that has as large a mechan- 
ical stage, which permits a systematic examination of every 
portion of tho slide. If numerous deaths of hogs by swine 
plague or from other causes, and a subsequent consump- 
tion of dead hogs by the living, does not constitute the 
most fruitful source of trichuriasis, the decrease in per- 
centage of trichinous hogs coincident with the gradual 
disappearance or decreased prevalence of swine plague 
cannot find a rational explanation." 

HOW A PIG SUDDENLY BECAME PORK. 

In a new book just published, Mr. Phil. Robinson gives 
the following graphic description of how a pig suddenly 
became pork at a pig-killing establishment in Chicago. 
We should be sorry to vouch for the precise accuracy of 
the statements : " A lively piebald porker was one of a 
number grunting and quarreling in a pen, and I was 
asked to keep my eye on him. What happened to that 
porker was this : He was suddenly seized by a hind leg 
and jerked up to a small crane. This swung him to the 
fatal door through which no pig ever returns. On the 
other side stood a man. The two-handed engine at the 
door stands ready to smite once, and smite no more, and 
the dead pig shot across a trough and through another 
doorway, and then there was a splash. He had fallen 
into a vat of boiling water. Some unseen machinery 
passed him along swiftly to the other end of the terrific 
bath, and their a water-wheel picked him up and flung 
him on to a sloping counter. Here another machine 
seized him, and with one revolution scraped him as bald 
as a nut. And down the counter he went, losing his head 
as he slid past a man with a hatchet, and then, presto ! he 
was up again by the heels. In one dreadful handful a 



Il8 SELECTIONS OF SUBJECTS. 

man emptied him, and while another squirted him with 
fresh water, the pig, registering his own weight as he 
passed the teller's box, shot down the steel bar from 
which he hung, and whisked around the corner into 
the ice-house. One long cut with a knife made two 
'sides of. pork' out of that piebald pig. Two hacks of 
the hatchet brought away his back bone. And there in 
thirty-five seconds from his last grunt — dirty, hot-headed, 
noisy — the pig was hanging up in two pieces, clean, tran- 
quil, iced! The very rapidity of the whole process 
robbed it of its horrors. Here one minute was an opinion- 
ative piebald pig, making a prodigious fuss about having 
his hind leg taken hold of, and lo! before he had made 
up his mind to squeal or only squeak, he was hanging 
up in an ice house, split in two. He had resented the 
first trifling liberty that was taken with him, and in 
thirty-five seconds he was ready for the cook." — Na- 
tional Stockman. 

SLAUGHTER WITH THE BULLET. 

"Ordinarily, when butchering day arrives, the fatted 
swine are driven from their pen into the yard. Here one 
is caught at the first attempt (possibly), and after much 
tussling is turned upon his back and killed. After this 
the herd becomes wild ; much chasing, tumbling, and tug- 
ging (I trust no swearing) is indulged in, and finally, after 
human strength has been expended that might have gone 
far toward sawing a cord of wood, the doomed animal, 
half dead with fright, with heated blood coursing in his 
yeins, has his throat torn open with a bungling implement, 
and thrust here and there, often in vain search for the 
vital current. My dear sir, I plead with you, in the name 
of humanity, in the spirit of civilization, to avoid this tor- 



SELECTIONS OF SUBJECTS. II9 

ture of helpless, unoffending creatures by shooting them. 
A small ball from a rifle or revolver will cause instanta- 
neous insensibility, after which the bleeding may be ac- 
complished without lessening your self-respect. The 
shooting will cause no emotion in the herd — it does not 
realize that any killing has been done. In slaughtering 
cattle I have seen inexperienced men strike the head of the 
victim with an ax three or four times, breaking the 
horn before striking the correct spot. This is outright 
murder, and would disgrace a savage. I have seen the 
heaviest beeves killed without pain by a bullet no larger 
than a pea. In shooting with a pistol the weapon should 
be placed within a foot of the spot to be struck (the fore- 
head, just above the eye) unless the shooter is an expert." 
The author has frequently seen hogs killed as described 
above, and knows it is not only bad for the hogs, but also 
for the one that does the work. Therefore, I think it 
would be much better to use a rifle, to quietly and mer- 
cifully shoot them. 



CHAPTER VIIL 

Butchering and Curing the Meat. 

preparing to butcher. rack to hang hogs on.— 

a regular system. killing and cleaning the 

hogs. how to clean the intestines.— cutting up 

the hogs. preparing the lard, sausage and pud- 
ding preparing or curing the meats. 



BUTCHERING TIME. 

When the time arrives to butcher, before commencing, 
everything pertaining to that day's work should be got in 
good order. Every farmer knows butchering takes all 
day, and some times part of the night, as it comes in that 
part of the year when the days are short and the weather 
liable to be cold and bad. Therefore, one should have 
everything in good order, and leave as little other outside 
work to do as possible. If there is much stock to feed, 
the feed should be so prepared that it can be given to the 
stock quickly that day. A good supply of dry wood 
should be hauled up, prepared and put in the dry, so in 
case of snow or rain, it will not get wet. Then look after 
the butchering tools, so that they are all together and in 
good order. The knives, cleaver, ax and sausage ma- 
chine should be well sharpened. 

If the meat tubs and lard firkins need cleaning and 
hooping, see to it in time. Get the kettles, scalding tub, 
hog hook and gambrels together, so there will be no 
need hunting them when wanted. The hogs should be 



BUTCHERING AND CURING THE MEAT. 



121 



inclosed in a small lot or pen, as near as possible to where 
they are to be killed, for it saves hauling them so far. If 
there is no place already fixed to hang the hogs, one had 
better be prepared beforehand than to wait until the 
hogs are ready to be hung up, and then fix a temporary 
one that is liable to fall down and cause trouble. I will 
here give a description and cut showing how to make 
the best hog hanging rack I have ever seen for farm use. 
It is not only strong and safe if well put up, but is the 
easiest to hang hogs on. Three men can hang on this 
rack with ease a hog that will weigh six or eight hundred 
pounds. The cut itself will almost describe the rack. 




It is made by setting four posts, 4x6, nine feet long, in 
the ground, 2^ feet apart one way, and 12 feet the 
other, outside measure. When finished it ought to be 7 
feet high. For the stretchers from one post to the other 
on which to hang the hogs, use 2x8 joists. On the inside 
of the posts at the top, cut a notch large enough for the 
stretchers to rest on. Then spike or bolt them securely 
to the posts.* The back end of the rack can be fastened 
together by a good inch board being nailed to the posts, 
having it project above the posts an inch, to keep the hogs 
from being shoved off the end. The front end has two 
stretchers, 2x6 and 10 feet long, running from the ground 



122 BUTCHERING AND CURING THE MEAT. 

to the top of the rack, and fastened to the top stretchers 
on the inside, to be used to slide the hogs on. The gam- 
brel sticks to be employed on this rack must be 2^ feet 
long, in order to reach from one stretcher to the other, as 
the hogs hang between them. Where a rack of this 
kind is desired, from 16 to 24 feet long, there must be two 
center posts to strengthen the stretchers. The advan- 
tages of this rack over any others are : First, if the plat- 
form that the hogs are scraped on is put against the 
ground stretchers, it requires but little labor to slide the 
hog off of it, upon the rack ; second, one half of a hog 
can be taken down at a time when cutting them up, or 
they can be cut in halves, in order to let them cool quickly. 
As for a place to clean the hogs on, a sled, Or a wagon box 
turned upside down, with some good strong boards on it, 
will answer the purpose. For a scalding tub, a large 
barrel is better than a hogshead, as it does not require 
so much water, and does not get cold so quick. 

A REGULAR SYSTEM. 

At all packing establishments, hogs are cleaned and 
cut up under a regular system. But it is only occasionally 
that a farmer has any regular system of doing this work, 
and it is seldom that two persons do it alike. There are 
some who will kill the same number of hogs, and work 
them up in about half the time, and do the work just as 
well as others. Why is this? Because one works under 
a regular system, and the other has no system at all. 
Butchering hogs is hard work at best, but if properly 
managed, a large amount of work and time can be saved, 
and the work is just as well or better done. 

KILLING AND CLEANING THE HOGS. 

When several hogs are to be killed, after the water is 



BUTCHERING AND CURING THE MEAT. 1 23 

hot and everything ready to commence, two should be 
killed at once, as two can be scalded with the same water 
as one, and this saves heating water so often. There are 
some farmers who are experts in bleeding a hog, while 
others make a very bungled job of it and damage the 
shoulder. This is a simple operation. When once the 
hog is down, turn it on its back, use a short, sharp-pointed 
knife, and place the point in the center of the throat with 
the edge back. One thrust down and back will reach the 
vital part: and in drawing the knife out cut the inci- 
sion some three inches long. This will cause the hog 
to bleed freely. If much blood, mud or snow adheres to 
the hog, it should be cleaned off before being put into the 
scalding tub, as it will chill the w T ater and cause a bad scald. 
In order to have the water the right temperature to get a 
good scald, fill the barrel one-third full of boiling water, 
then add to this one or two gallons of cold water. This 
will be hot enough if the barrel is not too cold, but when it 
is. it may not require any cold water. If a half gallon of 
wood ashes or a half pint of lye is p\it in the water, it will 
cause the hair to slip better. When the water is too hot it will 
set the hair so it will not come off. In scalding the hog, 
always scald the fore part first, for that is the hardest 
to scald. Keep moving it, turning it over and then draw 
it out to air it and axamine to see if it is scalded enough. 
This is the case when the hair slips off easily. Then 
turn the hog around, and the hind part will soon scald. 
Now, while the second hog is being scalded, the first one 
should be cleaned, for while it is hot it can be cleaned 
much quicker than when it gets cold. Clean the fore 
part first, commencing w r ith the feet and head and then 
work back. Here is where the lively work begins, and 



124 BUTCHERING AND CURING THE MEAT. 

where a corn knife or hoe can be used with good effect 
to help remove the hair. When the first hog is cleaned 
hang it up, and then wash and scrape it, and soon follow 
with the other one. When the intestines are removed, 
wash the blood out and rinse with cold water. In order 
to let the hogs cool quickly, split them down on each side 
of the back bone, leaving them together at both ends. 
Then by the use of a stick spread them apart in front. 
Now, the first two hogs are taken care of, and the others 
follow suit in pairs. 

HOW TO CLEAN THE INTESTINES. 

As soon as the intestines are removed, it is best to 
clean them at once, while warm. This is done by first 
separating the paunch from the other parts, and then re- 
move the lard. Then divide the large intestines from the 
small ones; separate the large ones and remove the lard 
by the use of a knife. The lard can be removed from the 
small ones by taking it in one hand and the intes 
tine in the other and pulling them apart. To prepare the 
small intestines for sausage casings, empty them and keep 
them in hot water while cleaning them, which is done 
by scraping with a case knife upon a smooth board. 
If the water gets too cool, pore off a part, and put in 
some more hot. There is no need of turning the small 
intestines when cleaning them in this way. For casings 
for puddings, take those parts of the large intestines that 
are smooth and straight, turn them inside out, and clean 
them the same as the others. 

CUTTING UP THE HOGS. 

When the hogs are cool and fit to be cut up, commence 
by taking off the head and cutting it up for such pur- 
pose as is desired. When the heads have not been well 



BUTCHERING AXD CURING THE MEAT. 



125 



cleaned, put them in scalding water, and clean them. 
Cut the head in two on a line with the mouth, take out 
the tongue and clean it, bv putting it in boiling water, 
which will cause the rough skin to peal off. The under 
part of the head, or jowl, if not intended to be smoked, 
can be made into lard, sausage and pudding by cutting 
oft' the jaws for pudding, the lean of the other part for 
sausage and the rest for lard. The upper part of the 
head except the brains, is not of much use except for 
pudding. Cut out the ears and eves, then split the head 
in halves, take out the brains, and clean the balance by- 
cutting out the nose bones. Where the nose is not 
wanted, cut it off half wav back to the eyes. The hearts 
and tongues if not wanted for other use can go in the 
puddings, one half of a liver to every three hogs. If 
the lard is not to be pealed and the rinds put in the pud- 
dings, the meat, now prepared, can be put over to cook 
and be out of the way. Enough water should be put on 
the meat to cover it. Now cut up the balance of the hog 
as follows: 




Take out the back bone, remove the lard, and break 
the back bone at every other joint. Cut off the legs 
above the hocks and knees. Take out the leaf lard, ribs 



126 BUTCHERING AND CURING THE MEAT. 

and tender loins, remove the piece in front of the should- 
ers for sausage, then the ham and shoulders, cutting the 
ham round and the shoulder square. Cut off a good 
strip of the belly and back for lard. Square up the re- 
mainder and cut it into pieces of such size as are wanted. 
Then put the meat away to thoroughly cool out before 
being cured. To clean the feet, put them in boiling hot 
water until the toes can be removed easily. Scrape and 
wash them thoroughly, and they are ready for use. 

PREPARING THE LARD AND SAUSAGE. 

While some are employed in cutting up the hogs, others 
may be preparing the lard to render and the sausage 
meat for use. With a reasonable amount of help and 
proper management, this w r ork can all be going on at the 
same time. To prepare the lard for rendering, cut it into 
squares of an inch or more in size, and as soon as enough 
is ready to fill a kettle, it can be put on to cook, and a half 
gallon of water should be put in the kettle to keep the 
lard from burning before it commences to cook. No 
more lard should be added to this while cooking, but 
as soon as done, when the cracklings turn a light brown, 
take it off, run it through the lard press, and place it in 
another kettle to cool a little before it is put in the cans or 
ferkins. Another kettle full, or even two at the same time 
can now be treated in the same way. If the sausage meat is 
to be ground, it ought to be cut into squares, as by this 
means it does not become so stringy. Have the meat 
warm, but use as little water as possible while grinding it,, 
as it keeps better if ground dry. 

PREPARING OR CURING MEATS. 

To season the sausage so as to be palatable to all, is 
very hard to do. But nearly everybody will find one of 



BUTCHERING AND CURING THE MEAT. 127 

the following recipes to suit: To forty pounds of ground 
meat, use one heaping pint of salt, one fourth pint of pep- 
per, five table-spoons of coriander and three table-spoons 
of sweet-marjoram. Mix thoroughly, prepare for the table, 
and it is good enough for a king* 

Another: For the same amount of meat, use the same 
amount of salt and pepper, and one-half pint of sage. To 
this can be added two table-spoons of Summer Savory, if 
liked. When the sausage is not put in casings, it can be 
made into cakes and cooked ready for use, then packed 
in jars, always pouring over each layer the fryings until 
the jar is filled. Then heat and pour over them enough 
lard to cover them. In this way they can be kept until 
quite warm weather. When they are put in casings, they 
can be prepared in the same way, or hung up and let dry 
and then smoked a little, which will improve them, but 
too much smoke makes them bitter. To season the pud- 
dings while grinding the meat, to ten pounds of meat add 
three good sized onions; then mix with this four table- 
spoons of salt and two table-spoons of pepper; stuff them, 
and then put them in the same w r ater or juice that the 
meat was cooked in. Bring to a boil, take out and dip in 
cold water. Put them in a vessel to cool, and when they 
are cool, they are fit for use. 

The back bones and spare ribs can be salted light, 
packed in a jar and put where they will keep cool, or else 
a weak brine put over them. The side meat can be cut 
in strips of three to the side, packed edgewise, with the 
skin side out in a large stone jar and pickled pork made. 
Brine for pickled pork, should be as strong as possible; it 
ought to be strong enough to bear up a good sized potato. 
Make by stirring into warm water as much salt as it will 



128 BUTCHERING AND CURING THE MEAT. 

dissolve, and when cool, pour it on the meat. In packing 
the meat put some salt in the bottom of the jar when com- 
mencing, and also add an ounce of saltpetre to twenty 
pounds of meat, distributed through the meat as packed. 
If it begins to sour, take it out of the brine, rinse well in 
cold water, cleanse the vessel well with hot water, re-pack 
in brine. When the brine seems thick and ropey, the 
meat is not doing well and must be looked after. When 
the sides are wanted for bacon, they can be cured with 
the hams and shoulders. For a dry salt cure, as soon as 
the meat is cooled out one should begin immediately to 
salt it. A clean oak or molasses barrel is the best to use. 
Cover the bottom with salt, and, commencing with the 
hams, the shoulders and the sides last; put each piece in 
a tub and salt and rub both sides thoroughly with it. 
Pack in the barrel as closely as possible. Put plenty of 
salt between the pieces and layers of meat. When 
packed, leave three weeks and then take it out and re-pack 
it. Leave three weeks more, take it out, rub well with 
black pepper, hang up and smoke. Use corn cobs, green 
hickory or sassafras wood, taking care to have smoke, 
but not fire enough to make heat. When smoked enough, 
which will take from five to ten days, take down, wrap in 
paper and put in. a muslin sack, tie tight and hang up in a 
cool, dry, dark place. 

A quick sugar cure: For one hundred pounds of 
meat take one quart salt, one pint brown sugar, three 
table-spoons of black pepper and two tablespoons of 
saltpetre; dissolve the saltpetre in hot water, and pour 
over the other ingredients; mix well and rub thoroughly, 
and leave it lie thirty days. Look after it occasionally, 
and rub the preparation over it, then hang up and smoke. 



BUTCHERING AND CURING THE MEAT. 1 29 

The worms in meat are caused by a small black bug, 
and not by a fly, as some suppose. Meat should always 
be sacked as soon as smoked, for these bugs appear very 
early in the spring. 

A brine for pork: To one hundred pounds of meat, 
take ten pints of salt, five pints of brown sugar or New 
Orleans molasses, two ounces of soda and one ounce of 
saltpetre, with enough water to cover the meat. Mix 
the salt and sugar, rub the flesh side of each piece with 
it, and pack in the barrel, having first covered the bottom 
of the barrel with salt. When the meat is all in, make 
a pickle of the remainder as follows : Put the salt and sugar 
in water, dissolve the soda and saltpetre in hot water, add 
it to the brine, and pour over the meat. Put on a suffi- 
cient weight to keep it down, and leave in for six weeks. 
Then take out, sprinkle with black pepper, and hang up 
to smoke. Brine for beef is made the same way, except 
to use two pints less salt. If the brine gets thick or 
ropey, boil and skim it, let cool and put it back. The 
pieces that are intended for dried beef must be taken out 
in three weeks, and cured by drying or smoking. The 
others must be kept in the brine. 

To heep hams: For one hundred pounds of meat, 
take eight pints of salt, two tablespoons of saltpetre and 
four gallons water; put hams in this pickle, keeping them 
well under the brine; in April, take out, drain for a few 
days, slice as for cooking, fry nearly as much as for table, 
pack in stone jars. When full, put on a weight and leave 
stand until cool, then pour over the fat fried out. Prepared 
in this way, they retain the ham flavor without being 
smoked. The last three recipes were taken from the Buck- 
eye Cook Book, a book dedicated to the plucky house- 



130 BUTCHERING AND CURING THE MEAT. 

wives who master their work instead of allowing it to mas- 
ter them. 

"Bad dinners go hand in hand with total depravity, 
while a properly fed man is already half saved." 






CHAPTER IX. 

Houses and Troughs for Swine. 

remarks. how to build hog houses or pens. first 

design or plan. second design. third design. 

fourth design, a portable house. troughs for 

SWINE. 



HOG HOUSES ARE NECESSARY. 

Houses or pens for swine are, as a rule, indispensible 
with the successful swine raiser. Their use is so often 
needed at all times of the year and for so many different 
purposes, that after a person once builds a well ar- 
ranged hog house or set of pens, he will wonder 
how he has ever done so long without them. There 
are many farmers who think it so costly an operation to 
build a hog house or some pens, that they never com- 
mence them. That is very often a mistake, for most farm- 
ers could build themselves a very comfortable hog house 
or set of pens at a very small expense, except for the 
labor, and that can very often be done at such times as 
they have no other urgent work to do, and therefore the 
cost would be very light, especially when compared to 
their value. In order to show how this may be done, the 
author will give several different designs or plans of build- 
ing hog houses or pens, from which any one could choose 
a plan to suit his surroundings. 

In building a structure of any kind, it is alw T ays best 
to have a definite plan, and aim to adopt it exactly to vour 



132 HOUSES AND TROUGHS FOR SWINE, 

wants, as far as practicable. A little forethought in 
choosing site, determining dimensions and arranging de- 
tails before the building is commenced, will accomplish 
much for future convenience. Changes from original 
plans are very expensive, cause delay, and are often un- 
satisfactory. These rules will hold good in building pens 
for swine, as well as for any other use. The comfort and 
requirement of the stock and the storing of food and sup- 
plies must all be taken into consideration. The first thing 
to decide on is always the location. Sometimes this is 
hard to do, as there are several things to be taken into 
consideration. The other farm buildings may be built in 
such a way that it is difficult to choose a site which will 
make the house or pens convenient to use, and yet far 
enough away from the dwelling. If a proper place is 
chosen, the lots joining the building can very often be 
formed without the use of very much fencing. For these 
reasons, before one attempts to build, the work ought to 
be the subject of careful study. Any farmer who intends 
erecting buildings of a costly nature, would do well to 
spend some time in examining good buildings belonging to 
other farmers, or in studying plans which are accessible in 
books or papers. A house or set of pens for swine 
should be on the highest ground attainable within the de- 
sired place. The point to be preferred is toward the 
south. The next best is toward the south-east. It should 
be so built that it can be well ventilated and cleaned, and 
also admit the light and warmth of the sun. It should 
have lots so attached that the hogs can have access to 
them for exercise and air. Whatever the plan, in the first 
place such houses must be dry. As the hog in winter 
spends a good part of his time in his bed, it should there- 



HOUSES AND TROUGHS FOR SWINE. 1 33 

fore be a comfortable one, as comfort is essential to con- 
tentment and thrift of all animals. 

The bed should be dry, warm, and well ventilated. I 
prefer a dirt floor for this department, as it should be sep- 
arate from the feeding room. A dirt floor is warmer 
than one of boards, and becoming rounded out fits the 
shape of the animal, and he rests much more comfortably. 
Hogs that sleep on a board, brick or stone floor often 
have lumps raised on their limbs, and they frequently be- 
come sore and painful. In order to have a dirt floor dry, 
it should be raised considerably above the surrounding 
level. 

The sleeping room should be tight and warm as pos- 
sible in cold weather, and have means of cleaning out and 
ventilation when moderate, and should at all times be sup- 
plied with clean, dry bedding. Leaves, prairie hay or 
corn stalks, make good beds. Straw will do, but must 
be changed often, as it wears out fast and is very liable to 
become damp. For a feeding department, a pen on the 
south or east side of a building, with a tight floor sloping 
a little from the building, will answer every purpose. 

Adjoining this feeding floor and the sleeping depart- 
ment, also, if possible, there should be the manure pit or 
lot, so that the cleanings of both places can be thrown 
out. When feeding time arrives, the hogs should be 
compelled to pass through this lot and held there a short 
time to make their discharges before passing upon the 
feeding floor. Finally a supply of good water troughs 
and water, and a crib of corn, all arranged for conven- 
ience, are essentials not to be overlooked. 

FIRST BUILDING DESIGN OR PLAN. 

I will give first a simple and cheap design or plan for 





CORN CRIB. 




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BOARD FLOOR 
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DIRT FLOOR. 





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HOUSES AND TROUGHS FOR SWINE. 135 

breeding and feeding pens. The draft is only designed 
to give a general idea of the arrangements, which are 
simple, and may be varied to suit the convenience of al- 
most any farmer. The cost, except the labor, could be 
made light. The building can be made twelve feet wide 
and of any length desired. The pens should be 8x8, 
which will leave an alley or passway under cover four 
feet wide. There should be a door to each pen, 2x3^ 
feet in size, to accomodate large sows. Unless the build- 
ing is unnecessarily high at the back part, this door 
should be hung. Where the building is high enough, a 
drop door can be used. If possible, each pen should 
have a lot attached to it for the use of the sow. At the 
front end of each pen, cut a door large enough to allow 
the pigs to pass in and out. This can be closed by a 
sliding door, and so arranged to suit the size of the pigs 
by raising it and holding it by a pin. By this means the 
pigs can be fed in front of the pen by themselves. The 
partitions between the pens should be so arranged thai 
they can be swung up out of the way, or taken out, 
thereby throwing two or more pens into one, forming a 
sleeping or feeding place for several hogs. This build- 
ing should by all means face the south or east. If four 
feet high behind, and eight feet high in front, it will do, 
or it may be higher if wanted. The front part of the 
pens for 3^ feet high should be boarded up tight, also 
the ends of the building and the back part, all but the 
doors. Boards 16 feet long are the right length. They 
will close up two pens in front, or cut in two will form 
the partitions, and will cut to a good advantage in board- 
ing up the back part, or to form the doors. They arc 
also of the right length for the roof, where boards arc 



I36 HOUSES AND TROUGHS FOR SWINE. 

to be used which make as good a roof as is necessary. 

After boarding up 3^ feet of the front part of 
the pens, the upper part can be closed by falling 
doors, one for each pen, hung above by hinges or by a 
2x4 piece set in the uprights, by rounding the ends and 
boring holes in the posts. When these doors are down 
they ought to close up the open space tight, or when 
swung up they will be out of the way so as to admit the 
sun and air. This should be done at all times except in 
cold stormy weather. The pens should be provided with 
a smooth, tight board floor, so as to keep out the cold and 
save the feed; and a good plan is, at the back part of the 
pen between the door and partition, to place eight inches 
from the floor a shelf six inches wide, for the pigs to get 
under so the sow cannot lie on them. At the ends of this 
pen can be built corn cribs of any length desired, with a 
ten foot passway between the pens and cribs. This can 
have a dirt floor and be used for hogs to sleep in. In 
front of this building and running in the same direction 
lengthwise with it, can be formed # a feed lot for other 
hogs, with a feeding floor, manure pit and a sleeping 
apartment at one end, or a corn crib, sleeping place, feed- 
ing floor and manure pit. 

In forming this second lot, if the corn crib and feeding 
floor, etc., are at one end, the other end of the lot should 
be open, or vice versa. 

In forming the first set of pens, where lumber is high, 
they can be covered with prairie hay or straw ; the back 
part can be made do for a fence and banked up in the 
winter with straw or corn-fodder, and the doors and lots 
formed in front of the pens. When there is no board 
floor put in the pens, they should be filled in with good 



HOUSES AND TROUGHS FOR SWINE. 



137 



clay six or eight inches deep, then looked after often and 
kept dry and clean. 

At the end of the alley there can be an elevated walk 
constructed, sloping from the alley out, and of the right 
height at the back end to suit a wagon when backed 
up, for the purpose of loading hogs. The hogs can be 
turned in this alley-way and driven into the wagon. A 
light board shield that can be carried easily, should al- 
ways be carried behind the hogs when loading, to keep 
them from running back. 



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SECOND DESIGN. 

Pens, 8x8, or 8x10. a a a Trough, b b b Doors for Entrance and Exit of Hogs 
t c Doors opening from Pens into the Hall, which, when both opened at once, fas_ 
ten together, and close the Passage into the Hall, ddd Movable Partitions, e c 
Doors for Entrance to Hall. 

This draft is similar to the first, except that it has a 
double set of pens constructed alike with an alley-wav 
between them. This makes a building twenty feet wide, 
or wider if liked, and any length desired, and has to be 
roofed both ways. If well built, it can be made very 



138 HOUSES AND TROUGHS FOR SWINE. 

comfortable in cold weather by the use of a stove, which 
is an important feature, should a cold snap occur when 
pigs are expected. The doors at the ends of the alley- 
way can be made in two halves, in order to have the 
upper half open for ventilation when wanted, and there 
can also be a window over the door to admit light. 

The pens on each side at one end of the building 
should have doors 2 feet wide, which should open into 
the alley. These hooked together form a passage way 
from one side to the other. When partitions are out,, 
both sides can be used for feeding, or one side for feed- 
ing and one for lodging. Partitions can be stowed away 
overhead, and replaced when wanted for sows. This 
building can be built on a cheap plan, or made more 
costly if so desired. According to the design in the 
Breeders' Gazette the pens should be set on stone piers, 
about \y 2 feet high. Sills, 8x8 inches; joists, 2x8; 
plates, 4x4; rafters, 2x4, 2 feet apart; roof, y% pitch, 
with two good ventilators in peak, right distance apart 
for appearance. Seven feet from top of sill to top of 
plate. Stock board 14 feet in length, cut in the middle, 
can be used for the sides; battened all around; sealed 
up inside with common lumber to bottom of windows; 
tar paper used on sides and roof; two-inch plank for 
floor; shingled roof. This comprises about all needed 
for the structure. 

At one end of this building if desired can be formed 
grain bins and a feeding room, with a steamer or stove 
of any kind to cook food and heat water. Or it can be 
built one and one-half stories high, with a granary over- 
head through the center of the building at one end, and 
a place for bedding material at the other end. In this 






HOUSES AND TROUGHS FOR SWINE. 1 39 

case it would be harder to keep warm unless floored 
overhead. 

THIRD DESIGN. 

This draft or plan is very much like the last one, ex- 
cept that it has a main floor at one end to prepare the 
feed and is intended to be either one or two stories high. 
The diagram will explain the building. 

These diagrams, rude as they may seem, will no doubt 
be plain enough to give any one an idea how these 
pens are constructed, and enable them to build a house or set 
of pens to suit their wants. The doors at the back 
part of the pens, if so arranged to raise and fall in open- 
ing and closing, can be opened and shut by the use of a 
small pulley over the top of the door and a rope reach- 
ing from the top of the door over the pulley to the alley 

wa y- 

Note.— When a hog house is built up off of the 
ground, which is the best way to build them if possible, 
it should be well banked up in the winter to keep it warm, 
and the dirt or other material should be removed again 
in the spring so as to admit the air. By this means it 
can be made more comfortable and healthy. 

A BATH BOX. 

The box marked j in this diagram is 4x8 feet and a 
foot or more deep. It should be made of two-inch plank 
and water tight. The end next the alley way must be 
made slanting, and have some slats fastened on it on the 
inside some three inches apart to keep the pigs from slip- 
ping when going in or out of the box. One side should 
be set against the partition, and the other side can have 
some movable boards on top of it, held in position with 
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HOUSES AND TROUGHS FOR SWINE. I4I 

get over. The box is the same length as the pen. The 
end next the alley way must have a door or gate to 
open into the alley. After the pigs are once in the box, 
this can be closed to keep them in. A light, movable walk. 
for this end of the box, for the pigs to go upon, is also nec- 
essarv. Bv turning the pigs into the allev way and going 
behind them with a slat frame about as wide as the alley, 
thev can be made to walk into this box without anv trou- 
ble for the purpose of washing them. In this way a half 
dozen or more pigs can be washed at a time and then 
turned out and another lot put in. As soon as through 
the water ought to be drawn off, which can be done by 
having a hole in the bottom of the box. In the winter, 
or anv other time, this box can be used to mix feed in, 
and in that way made to answer two purposes. 

The old saying, "What ever is worth doing, is worth 
doing well," will hold good at times in washing pigs as 
well as feeding them. 

Swine seek their wallow of w r ater or mud only, to allay 
their most uncomfortable heat of body. Therefore they 
need, in hot weather, a shallow bath in which to cool 
themselves and cleanse their skin. This plan of bath is 
so simple, that, in any convenient hog house, it can be 
adapted for a large or small lot of pigs at little expense 
or labor. A bath box similar to this can be made at a 
convenient place outside and supplied with water, and the 
pigs will not require any teaching to avail themselves of it. 

A box for this purpose should not be over eight or nine 
inches high. It can be of any width or length desired 
and should be put in the ground, bedded in puddled clay 
to make it water tight. Plank or gravel put around it, to 
prevent mud, is all that is needed. 



142 



HOUSES AND TROUGHS FOR SWINE. 



A MOVABLE PIG HOUSE. 

A light portable pig house, large enough to accom- 
modate a brood sow, is often very convenient. It can 
be taken into a field, grove or grass lot, at any time to 
accommodate a favorite sow and pigs, or some nervous 
sow that does not do well when housed close to other 
sows and pigs, or where she is disturbed. It also comes 
handy to set in a lot to shelter a boar, ram, some choice 
pigs or poultry for a time. I will describe how to make 
a house of this kind, as given by L. N. Bohman to the 
Breeders' Gazette. Also a cut, showing a house as de- 
scribed, except that it has a sky-light to admit the sun- 
shine in cold weather, w r hich is very beneficial to young 
stock. Any farmer can at a very small expense build a 
few houses as thus described, which he will find very 
useful at almost all times of the year. 




HOW TO MAKE THE HOUSE. 

"Provide four scantlings, 2x2, 12 feet long, two scant- 
li .gs 2x4, 12 feet long; fifty feet of flooring for roof, and 
75 feet of flooring for sides and ends. Let the flooring 
for the roof be the best, free from knots and windshakes. 
Cut four rails or nail ties, 2x4, 6 feet long, for the back 
and front. Now cut siding enough for the back, 3 feet 
long, and then two boards one foot wide, 4^ feet long, 
for the front. Nail two of these boards to the flat side of 



HOUSES AND TROUGHS FOR SWINE. 1 43 

two of the rails above named, letting the outer edge of 
each board project one inch past the ends of the rails, and 
have the rails flush with the ends of the boards; taking 
care always to put the siding square with the rails. The 
bottom rail, on edge, keeps in the bedding, and is not too 
high for sow or pigs to get over easily. For the back, 
nail the three-foot boards to the two-inch face of the rails, 
letting top rail be at the ends of the boards and project 
one inch at the ends of the rails, and the bottom rail be 
eight inches from the other ends of siding, which when 
set up allows the bottom rail to prevent the sow from 
crushing pigs aginst the side. 

After the siding is nailed as above, make mortises 1x2 
inches just under the rails of the back, and two inches 
from the edges of the boards. In the front make the 
mortises 1x2 above the bottom rail, and the top mortises 
opposite those in the back. The front and back are now 
complete. 

Cut four rails, 2x2, 5^ feet long, and make a tenon, 
1x2, 3 inches long, by cutting into the rail one inch and 
ripping back to the shoulder, which makes the tenon on 
one side of the rail. Draw-bore these tenons with a five- 
eighth bit, and put them into the mortises of the back and 
front, so the outside of the rail is flush with the siding at 
the front and back; put in the drawpins and the frame is 
complete. 

Now cut the siding for the two ends and nail it to the 
rails as they stand, and you will have no trouble in taking 
apart and putting up again. Draw a line from top of the 
front to the top of the back, and saw r to it for slope of the 
roof. This done, cut three slots, 2x2, for rafters to rest 
in, one notch six inches from the front, one three inches 



144 HOUSES AND TROUGHS FOR SWINE. 

from the back, and the other notch half way between 
these two. Take the three rails, 2x2, 6y 2 feet long, that 
were left after cutting the four side rails, and lay in their 
notches so they project three inches at each end. Saw 
the roofing to project eight inches at the rear and three 
inches in front. Lay this flooring from the roof carefully 
and paint each joint as laid. When done, paint the roof 
well. It will pay also to paint the house with oil and 
Prince's Brown, which is cheap and lasting. The front 
of this house is now open, 4 feet high, less 8 inches, the 
width of the rails. The closed sides should set north and 
west, to exclude cold winds, and the open front face the 
east and south, to admit sunshine. 

We have a movable front and swinging door to close 
all up if a sow is to farrow there in early spring. The 
movable front is made by having the battons project one 
mch at one side, so as to catch within the siding. On the 
other end of the battens we have a button on each to 
catch the upper and lower rails. By swinging a door in 
the remaining space the hquse is closed, and there 
is complete protection against storms. We use these mov- 
able fronts in early spring until the pigs are old enough 
to endure the cold, when the front is taken off and laid 
away. If the house is set up on a dry spot where the 
water will not run under, or if a trench is cut behind for 
the drip of the roof to run off, the inmates will be more 
comfortable than in any of our big houses. 

Each spring and fall we take these houses down and 
whitewash inside, and never have a new litter begin life 
in the old filth of their predecessors. With a clean house, 
on a clean, fresh sod, the young things start life without 
being handicapped by disease. The sow should become 



HOUSES AND TROUGHS FOR SWINE. 1 45 

accustomed to the house two weeks before farrowing, and 
the swinging door should be kept open. The night she 
is to farrow it may be closed, and then the pigs are safe 
from any storm we ever have in this latitude. 

A handy man can make two of these houses in a day, 
and the cost of material does not exceed $2.50. 

The above description is for a house without the sky- 
light. The sash and lights cost about $2. In bright, 
cold, or windy days, in March or April, the glass lets the 
sunshine pour into the bed, which the pigs enjoy. We 
cannot get too much sunshine for the pig in the spring of 
the year. 

These movable pig houses will be found most conveni- 
ent on small farms where permanent hog houses are not 
provided. To the tenant who wishes to give his pigs 
better care than the quarters of the rented farm afford, 
they will be found of especial value, as he can move 
them as he does his implements and stock. To move 
one from one lot to the other, a sled may be slipped 
under, or the house can be taken down by removal of the 
pins, and placed in a wagon, or carried piece by piece by 
one person. On flat land, where drainage is poor, it will 
be well to make a floor of inch boards, cut so that the 
pens set down over it. This keeps the floor perfectly 
dry. The floor should fit the house, so that there will 
be no danger of a pig's foot or leg being caught between 
the floor and house. In order to prevent killing the grass 
and destroying the sod, we do not allow the house to stand 
long in one spot. Move often to keep the soil and grass 
fresh. With clean beds, in clean houses, on clean sod, we 
may hope to raise healthy pigs, if fed judiciously and bred 
for constitution rather than color and fat. 



I46 HOUSES AND TROUGHS FOR SWINE. 
TROUGHS FOR SWINE. 

Every farmer in this wide land of ours, from Ocean to 
Ocean, is interested in hogs. No well regulated farm 
should be without them. They fill a niche in mixed 
farming that no other animal can supply. They largely 
subsist on stuff that would otherwise be wasted. They 
are economizers. If you are opposed to raising hogs for 
sale, at least try and keep a few r pigs to consume the 
waste. It will pay to do so. 

The trough is as essential as the breed, and should be 
well filled. The breed is the machinery and the trough 
supplies the raw material for manufacture. 

Since information on making troughs for swine 
may be of value to some of the readers of this book, I 
will endeavor to explain how to make a few troughs that 
will be found practicable to use. First, the old log 
trough, made by squaring up a stick of timber, 9x12 and 
of any length, and hollowing it out by the use of an ax 
or foot adze, is a good stationary trough, for the hogs 
cannot upset it, and if made of good timber, will last for 
years. A trough similar co it can be made by spiking 
and bolting together three two-inch boards, with end 
pieces well set in. To keep hogs from crowding one an- 
other, upright pieces can be fastened on the sides about a 
foot apart; if set against a fence or in a pen, only one 
side should have the pieces. Light troughs for pigs, or 
for general use where they are to be lifted about, can be 
made in the same way out of six inch fencing boards. 
The eves-trough, made by nailing together two boards 
edge-wise, of any length, width, or thickness, and then 
nailing on or setting in end pieces, is a common and 
handy trough. Large troughs made this way, can have 



HOUSES AND TROUGHS FOR SWINE. 1 47 

a wide board or two narrow ones, riming lengthwise in 
the center of the trough and braced by pieces from the 
edge of the trough to them, to keep the hogs from crowd- 
ing or getting over the top. Troughs for small pigs are 
made low and nearly square, as more pigs can get 
to them, and they cannot be upset ; they are also easily 
cleaned. Oak lumber is the best to use to make troughs 
out of, as it will last longer and hold the nails better. 
The hogs can be kept out of the trough until the feed 
is put in by means of a wide board, or two put together 
with strips. It should be wide enough so one edge can 
rest on the edge of the trough or on slats put across the 
trough, and the other edge fastened to the pen or fence 
by straps or hinges ; this board must be in a sloping posi- 
tion, the board or shute that carries the swill into the 
trough, being under it. When the hogs are wanted in 
the trough, raise the board by the use of a rope or strap 
fastened to the outer edge of it and fasten it up. As 
soon as the hogs are done eating, it can be lowered again; 
in this way the hogs can be kept out of the trough and 
it can be kept cleaner than when they have free access 
to it all the time. 



CHAPTER X. 

Prevailing Causes of Swine Disease. 

what causes cholera.— sw i ne fever.— its prevail- 
ing local causes. certain breeds cholera proof. 

—common errors in feeding.— wheat stubble pas- 
ture.— confinements ad food and water.— straw- 
stacks, manure heaps and barns. its infectious 

character. danger arising from running streams 

or pools.— danger in exposure of dead hogs.— the 
period between exposure to contagion and its 

ATTACKS. 



HOG CHOLERA AND SWINE FEVER. 

What causes hog cholera Or swine fever ? is a ques- 
tion which has been often asked, and for which many an- 
swers have been proposed, but amoTig the hog growing 
people of this country, it is as far from solution as ever* 
While certain theorists and their advocates talk "filth" all 
the time as its cause, others unmercifully condemn the 
improved breeding of swine. The farmer knows there 
is something in this when carried to the extreme, but he 
is often puzzled to know why his hogs get sick, when 
kept in clean quarters and not pure bred, while his neigh- 
bor's pure bred hogs are in good condition; and on the 
other hand, it not infrequently occurs that the farmer 
who keeps pure bred hogs, loses his, while his neighbor 
owning native bred hogs has his herd in a thrifty con- 
dition. In studying the cause of this epidemic, too much 



PREVAILING CAUSES OF SWINE DISEASE. 1 49 

attention cannot be given to the local causes, as well as 
the artificial condition of the patient. "It is true, when a 
rapid growth is attained by artificial means, we lose in 
vitality, hardiness, and constitution." This is especially 
the case in the improved breeds of hogs, which now 
weigh as much at nine months as the old hardy breeds 
did at eighteen. Instead of roaming at large, unlimited 
by field or pen, as the old native breed didj and maturing 
more slowly, they have been subjected to confinement, fed 
with corn, cooked food, distilled or other slops, etc., which 
were entirely unknown to them in their native state, thus, 
opening up the way for hog cholera and other fatal di- 
seases. This cause has also been increased by inbreed- 
ing too close, or breeding from too young or runty and 
inferior animals. To obviate this, too much attention can- 
not be given to the selections of thrifty and well matured 
animals as breeders, and treating them as near like nature 
as possible. 

CERTAIN BREEDS CHOLERA PROOF. 

No breed, however, is exempt from this disease. Even 
the "Hazel Splitter" with all his vigor of constitution 
could not resist taking this disease when exposed to it in 
its epidemic or coutagious form. The representation 
that any improved breed of hogs are cholera proof is a 
fallacy. It is true, the better constitution a hog has, the 
better fortified he is against such epidemics. Hence a hog, 
forced in growth all the time, is more liable to disease, 
than one grown more slowly — because its digestive and 
other organs become impaired and its ability to resist the 
attacks of disease is thereby lessened. 

The present practice of raising swine artificially by the 
use of such stimulating foods as will secure a rapid 



I50 PREVAILING CAUSES OF SWINE DISEASE. 

growth and quick development, is the most fruitful cause 
of disease among swine otherwise well cared for. 

COMMON ERRORS IN FEEDING. 

Unquestionably many healthy hogs are made sick and 
die, by the thoughtlessness of their owners in suddenly 
changing from dry feed to green corn. The vast amount 
of saccharine matter taken into the stomach of the animal, 
impairs its digestion, and on failure of assimilation the 
food ferments and sets up an inflammation in the stomach 
and bowels which either produces an active diarrhea or 
severe constipation. Both these conditions are often no- 
ticed in a herd of hogs at the same time, and apparently 
arising from the same cause. 

The same effect is produced on hogs when taken from 
short dry pasture fields, where they have been kept for 
some time, and turned into a stubble field where there is 
a rank growth of clover, or into a clover field, where the 
second crop is growing rank. The disastrous effects of 
these changes are more easily noticeable if the change be 
made during a warm, wet time, as under stich circum- 
stances fermentation takes place m the stomach of the 
animal more quickly than at any other time. Another 
fruitful cause of sickness from which farmers suffer 
greatly is allowing hogs to run in matured clover fields 
and feeding old corn, or not feeding at all. The effect 
noticeable in this class of cases is almost universally a 
constipated condition of the animal. The same fevered 
and constipated condition is noticeable when hogs are 
shut up in pens, or lots, and fed old dry corn in large 
quantities, for the purpose of fattening. 

WHEAT STUBBLE PASTURE. 

Another dangerous practice which causes the same 



PREVAILING CAUSES OF SWINE DISEASE. 1 5 1 

trouble, is that of turning hogs into a wheat field, in a 
dry time, particularly so, when the herd is small or the 
field very large, and the amount of wheat left on the ground 
in harvesting is considerable. The hogs begin eating the 
dry wheat at once, and continue just as long as they can 
find it, unless they get sick before it is all eaten, which 
not infrequently occurs. The dry wheat, when taken 
into the stomach without proper mastication, is almost 
certain to clog the stomach, and remain undigested, pro- 
ducing a bilious condition of the animal, resulting in fever 
and constipation, 

Practical demonstrations have proven that wheat 
should never be fed to hogs unless ground, soaked or 
cooked. The farmer who is fearful of having his fields 
rooted or torn up by his hogs, is careful to put rings in 
the nose of each pig as soon as weaned, thus depriving it 
of a taste or smell of fresh earth, and the use of an 
instinct which teaches it in bilious attacks to search 
for bugs, worms, and other insects as well as roots 
or vegetables, the natural excitants of the stomach, 
liver and bowels. He never once thinks of the neces- 
sity of furnishing the animal an artificial substitute 
for these. Dr. Koch, an eminent German scientist and a 
standard authority on cholera in the human species, says: 
-'Cholera will have but little effect among those who 
keep the digestive organs, and the kidney and liver in a 
healthful condition." Following this suggestion of Dr. 
Koch's, the author has, by repeated experiments, prac- 
tically demonstrated that swine are subject to the same 
physical laws as the human race respecting the adminis- 
tration of medicine for the prevention of diseases. And 
by giving attention to the local condition of the animal 



152 PREVAILING CAUSES OF SWINE DISEASE. 

and furnishing it with proper remedies, if administered in 
time, not only will the diseases arising from local causes 
be removed or prevented,but exposure of the herd to swine 
fever, cholera, however contagious, will not result disas- 
trously. 

CONFINEMENT, BAD FOOD AND WATER. 

Confining hogs in a small lot or pen and compelling 
them to drink stagnant and filthy water, and in the winter 
season, ice or snow water, or scanty feeding, or dry corn, 
or musty, moldy and unwholesome food, causes worms in 
the intestines of the animal, which most generally pro- 
duces unthriftiness, constipation and disease; such treat- 
ment will sometimes produce diarrheae or other ailments 
of the digestive organs. The foregoing illustrates the 
common errors in feeding hogs, which have resulted in 
the disease, called cholera or swine fever. Aside from 
the errors in feeding which I have briefly enumerated, 
there are other causes of disease which frequently occur 
which I will mention : First, allowing hogs to run in fields 
along streams, or in bottom or low lands during wet sea- 
sons, when decaying vegetable substances are throwing 
out their poisonous miasma. Many thus contract disease 
similar to malaria fever, which, if neglected, may and fre- 
quently does become fatal. A timely application of prop- 
er remedies which will act upon the liver and kidneys 
without irritating the digestive organs will almost inva- 
riably relieve this difficulty, and it does not require close 
attention on the part of the feeder to discover this con- 
dition of the animals. Second, the habit of turning hogs 
into a wood lot in seasons when there is a large quantity 
of oak mast, is very dangerous, and not infrequently re- 
sults in the death of a portion, if not all the herd. It may 



PREVAILING CAUSES OF SWINE DISEASE. 1 53 

be inquired why did not the hogs of "ancient days" die, 
when they had nothing else? The reason is plain to a 
practical observer, and is the same as before assigned. 
"The "ancient hog" was by nature calculated to root for 
such things as his system required, such as roots, insects, 
toads, snakes and young animals which tended directly to 
overcome the powerful effect of the astringent properties 
of the seed or jackoak acorn. This variety of mast is 
far the most dangerous, as its astringent properties are 
proportionally greater. Continued feeding upon these 
nuts injuriously affects the urinary and other organs. 

The cultivation of the land and removal of timber, have 
left the fields free from roots and herbs, mice, insects, and 
other varieties of such food as formerly was found and 
eaten, rendering the hog entirely incapable of obtaining the 
needful remedies for such condition as above described. 
Any prudent farmer will see at once how necessary it is 
to supply this necessary want, and do so, instead of allow- 
ing the hogs to die. 

STRAW STACKS, MANURE HEAPS AND BARNS. 

Another and potent cause of disease is, the manner in 
which hogs are kept, and particularly so where the farm- 
er entrusts the entire care of the animals to the employes 
about the farm, who naturally take little or no interest in 
the condition in which they are kept, in order to avoid 
extra labor, and attention in caring for them. The own- 
er having neglected to provide suitable quarters, the hogs 
are expected and allowed to shift for themselves as best 
they can. And in cases of this kind they very often seek 
an old straw stack, fermenting manure heap, dusty shed 
or barn in which to sleep. This cannot be too severely 
condemned. Here thej r crowd together in large or small 



154 PREVAILING CAUSES OF SWINE DISEASE. 






numbers, according to the size of the drove, and some- 
times even burrow beneath the straw or litter, and are 
thus compelled to breath the "impure and noxious gases 
engendered thereby." These taken into the system poison 
and weaken it, and generate disease, which, sooner or 
later, takes a malignant form, in the way of typhoid or lung 
fever, and becomes epidemic and contagious and spreads 
over a large scope of country. In my practice I have 
often traced the first disease that was known in a neigh- 
berhood, to some farm where I was satisfied it started in 
this way. In other instances it was traced to farms 
where the swine were allowed to sleep in dusty sheds or 
under barns. Here they are compelled to breathe or in- 
hale the impure air and dust found in such places, which 
is very dangerous, especially where the buildings are oc- 
cupied by other animals. The "solid and liquid excre- 
tions" of the other stock, mixed with that of the swine, 
or the excretions of the swine, mixed with the dry litter 
of sheds or barns, present the means for the germination 
of disease. In warm or wet weather, the evils thai; arise 
from swine sleeping in the above named places are more 
noticeable and more dangerous than at any other time ; as 
the hogs which are crowded or piled up in such places 
become very warm and wet with sweat, and upon coming 
out into the cool air, undoubtedly take cold and thereby 
contract a more fatal malady. By observation, I have 
very frequently known this to be the cause of a very ma- 
lignent type of disease, especially with fat, young hogs or 
pigs. This being the case, the farmer or owner of hogs 
should see; at once how important it is to remove the 
cause, and give the hogs such treatment as would release 
the local trouble, before it had taken a fatal form. 



PREVAILING CAUSES OF HOG DISEASE. 155 

ITS INFECTIOUS OR CONTAGIOUS CHARACTER. 

When the disease has assumed a malignant form, it is 
the same as the Asiatic cholera, or typhus or typhoid fever 
with the human family, and similar to epizootic and 
pneumonia with other stock, being infectious or contagious. 
It has been practically demonstrated, by good authority, 
that hog cholera or swine fever, is a "germ desease" ca- 
pable of being germinated, propagated and transported 
in various ways. And perhaps some of the ordinary 
methods of spreading this disease, cannot be better de- 
scribed than to quote from the American Stock Book as 
follows : "It has been a great mystery to the farmer how 
the disease spreads from place to place without apparent 
actual contact. It was like fighting in the dark to at- 
tempt to prevent it, and many gave up in despair and 
stoically awaited its coming, or after a few cases had oc- 
curred, ceased all remedies or precautionary measures, 
saying: "what will die, will die anyway." There is no 
doubt but what it is under favorable conditions infectious 
and conveyed by germs or spores in the air. It is most 
difficult to draw the dividing line between the epizootic 
nature of the disease, and the contagious form. There is 
no doubt but what the infectious nature of the disease 
may, under a predisposing condition of local causes, etc., 
take the contagious form, which is far more malignant, 
sweeping and fatal in character. That a few spasmodic 
cases may occur in a drove, which if neglected, may so 
increase in number and violence as to become highly con- 
tagious. This contagious matter is of a fixed char- 
acter, and is present in the blood, the discharges, and 
of course in the place inhabited. It possesses great 
vitality. 



156 PREVAILING CAUSES OF HOG DISEASE. 

DANGER ARISING FROM STREAMS OR POOLS. 

It is not infrequently the case that swine afflicted with 
this contagious disease will go to a running stream to 
drink, and standing or lying in the water, die. The 
stream carries the virus from such dead animals for miles 
along both its banks. And hogs drinking the water be- 
low are almost certain to contract the disease. The same 
class of exposure is met when buzzards which have 
gorged themselves on the carcasses of diseased hogs, 
seek a pool of water, and after drinking, vomit the con- 
tents of the craw, either into the water or on the banks. 
Hogs drinking the water or eating such material are cer- 
tain to at once become diseased. 

DANGER IN EXPOSURE OF THE DEAD HOGS. 

Where dead hogs are buried shallow, or piled up and 
left to decay, the grease from them will penetrate the 
ground for quite a distance, carrying with it the poisons, 
virus or germs, which away from the air retain their poi- 
sonous qualities. Hogs coming in contact with those 
places will in many instances root up and eat the "earth 
where such dead animals have decayed, and in such cases, 
they invariably become diseased. There is also a prac- 
tice of feeding the dead hogs to the herd, many farmers 
claiming by so doing the living animals are benefited. 
But in all his many years of experience the author has 
never found this to be the case — unless the dead bodies 
were first well charred, when there may be some benefit 
derived in so doing. 

The methods of exposure to this disease, the author 
has found to be very dangerous; and when hogs become 
diseased from either of these causes, such attacks almost 
invariably are attended with fatal results. The 



PREVAILING CAUSES OF SWINE DISEASE. 1 57 

germs of the disease in such case having been brought 
directly in contact with the mucus membrane of the 
mouth or stomach, and the warmth of the animal furnish- 
ing the germs with the needful elements of growth and 
formation, the hog speedily becomes diseased, past all 
hope of recovery, unless such treatment be resorted to at 
once, as will enable the animal to throw off or overcome 
the effects of the poisonous matter. This alone should 
prove to the farmers how important it is to burn diseased 
hogs as soon as dead. For by so doing all this danger is 
obviated, and the germs are entirely destroyed. If left 
lying where they happen to die, or if they are hauled out 
and piled up, or buried shallow, the carcass or a part is 
likely to be found and devoured by hogs, or else the bones 
and flesh will be carried about, and sometimes for miles 
by dogs or other animals and deposited in such places as 
hogs will find and devour them soon afterwards, and be- 
come diseased, 

Dr. Detmers, a celebrated scientist and careful inves- 
tigator of the swine disease, says: "The dead hogs 
should be buried at least four feet deep or cremated." 
The author knowing that the farmers will not go to the 
trouble of burying them four feet deep, still repeats the 
advice in his writings of former years, to burn them, as 
that obviates any further trouble. 

THE P RIOD BETWEEN CONTAGION AND ITS ATTACKS. 

"The intensity of this contagious matter seems also to 
vary according to the form and malignancy of the disease. 
The period which elapses between exposure and the at- 
tacks is not always the same, varying with the form the 
disease assumes, from a few hours to a few weeks. As 
we have stated before, an infectious disease may become 



I58 PREVAILING 'CAUSES OF SWINE DISEASE!. 

malignant and contagious, and one form of the disease 
does not necessarily impart the same type to another, but 
depends more upon the primary seat of the malady in the 
patient. It may take the enteric form or the external car- 
buncular character. It may localize its attacks on certain 
organs with well defined symptoms, which are more pro- 
longed in their results, or, it may affect the whole organ- 
ization, and destroy life in a few hours." The experi- 
ments of Drs. Law, Detmers, Salmen, Sutton, Budd, 
Osier and others, in inoculating sound hogs with the virus 
or poisoned blood of sick ones, have shown the period of 
incubation to vary greatly, sometimes proving fatal the 
first day, and in other instances, not until the fifteenth 
day. Dr. Detmers gives the period, "from five to fifteen 
days, or an average of seven days." The author's ex- 
perience and observation in having well hogs with sick 
ones, have placed the period of infection from three to 
thirteen days, but the majority of cases occuring in from 
seven to nine days. 



CHAPTER XL 

Investigation of Swine Disease by the Government. 

investigations by the government. discoveries of 

dr. h. j. detmers, james law and others.— effects 
of the -swine disease upon other animals and 
upon the human family. germ theory. oppo- 
nents of the germ theory.— proof thereof. why 

summer is the most dangerous season. 



INVESTIGATIONS BY THE GOVERMENT. 

In support of the practical experience of the author set 
forth in the preceeding pages, I cannot do better perhaps 
than to give some extracts from Drs. James Law and H. 
J. Detmers, in their excellent report to the Commis- 
sioner of Agriculture of the United States, in 1880, upon 
the cause and effects of hog cholera, swine fever, or what 
they called, hog fever or swine plague. In experiment- 
ing in this direction and others, Dr. H.J. Detmers and Dr. 
James Law, while investigating this disease in the fall and 
winter of 1878 and 1879, anc ^ m 1880, being a part of the 
commission as appointed by the government, made some 
discoveries which I consider of value, and I will give such 
extracts from their report as I think may be useful to the 
general farmer, in order to show more plainly the cause 
and effect of hcg cholera or swine fever and its treat- 
ment. Dr. Detmers says: "When I first commenced 
my investigation, in the fall of 1878 and in the winter of 
1878 and 1879, I h a d clear sailing, because an abundance 
of material was always available. The disease presented 



l6o INVESTIGATION BY THE GOVERNMENT. 

itself almost everywhere in its malignant form. I endea- 
vored first to ascertain the nature and the cause or causes 
of the disease, the means and manner of its spreading, 
and the working of its morbid process; secondly, to dis- 
cover the means necessary to check its spreading and to 
prevent its outbreak, and to learn the most practical 
means of prevention, that is, such as would most likely be 
the least objectionable to the farmers, and prove both ef- 
fective and easy of application; thirdly, to ascertain 
whether and to what extent an attack of swine-plague 
terminating in recovery is able to destroy further predis- 
position or to produce immunity from the effects of a sub- 
sequent infection." "Hence, as it was nty intention to find 
reliable means of prevention, and to subject the preven- 
tives to a severe test, it was not advisable to inoculate 
from any case of swine-plague that presented itself or 
was convenient. But I made my selections, and only 
used material from malignant and typical cases of swine- 
plague, also refusing to use any material from cases show- 
ing putrefaction; therefore, I am sure I have made no mis- 
takes." The learned doctor's investigations show that 
hog cholera, swine fever, or what he named "swine plague," 
though a disease peculiar to swine, can, under favorable 
circumstances, be communicated to other animals, and un- 
der very favorable circumstances probably to human be- 
ings, but not likely to the barnyard fowls. 

The author has satisfied himself that the disease cannot 
be communicated by working with diseased hogs in any 
manner, he having been frequently bitten when handling 
them, and he has many times held post mortem examina- 
tions of hogs that have died of cholera when his hands 
were sore and often raw in places without ever experi- 



INVESTIGATION BY THE GOVERNMENT. l6l 

encing any unpleasant results from so doing. Dr, 
Detmers says: It can and may attack one and the 
same animal twice, and even three times, but if it does, 
the second and third attacks are always mild ones and not 
apt to prove fatal, unless complicated with other diseases. 
As a rule, however, the first attack, provided the animal 
recovers, produces immunity from the effects of a sub- 
sequent infection, at any rate for some time, and it may be 
for life. The same seems to destroy fully or partially the 
condition necessary to the development of the swine 
plague germ. Even an interrupted attack, or in other 
words an infection that has been prevented from causing 
serious morbid changes, either by medical treatment or 
otherwise, as a rule, seems to produce immunity from the 
effect of a subsequent infection, the same as a fully devel- 
oped attack. 

HOW IT AFFECTS THE LUNGS. 

"The morbid process of swine plague can have its seat 
in almost any organ or part of the body. Yet it must 
be considered as characteristic of the disease, that the 
lungs invariably are more or less affected, and constitute in 
a large number of cases the principal seat of the morbid pro- 
cess. At any rate, in over two hundred post mortem 
examinations, I found this to be more or less the case. 
This stage of the disease, severe affection of the lungs and 
heart, is more frequent in severe cold weather, and more 
acute, and fully as fatal as in warm weather, a fact easily 
explained in the habits of swine crowding together and 
lying on top of each other when the temperature is very 
low. Whenever investigations have been made, the ex- 
aminers have found the symptoms and post-mortem ap- 
pearances of the disease the same, and hence agree as to 



1 62 INVESTIGATION BY THE GOVERNMENT. 

the propriety of designating the affliction under the head 
of a general disorder. But during cold weather it does not 
seem to spread so readily from one farm to another as in 
warm weather, but as to its spreading trom one animal to 
another in the same herd in which it previously existed, 
no difference can be obseved. 

"Further, whenever the morbid process of swine plague 
has become sufficiently developed to produce morbid 
changes, serious enough to manifest their existence by a 
rapid emaciation, the growth and thrift will be impaired, 
but the growth and thrift, it seems, remain more or less 
unimpaired only in such cases. Some years the disease 
is of a much milder type and less complicated than others, 
and the symptoms less varied, but otherwise exactly the 
same. 

WHEN THE DEATH RATES INCREASE. 

The death rate in a herd of affected swine is in- 
creased or decreased respectively by the malignancy of 
the disease, which, it seems, depends largely on the one 
hand, upon the rapidity with which the swine plague 
germs develop and propagate, and on the other hand, 
upon the size of the herd, the condition of the premises 
on which they are kept, the number of diseased animals 
in the herd, and the mode and manner in which the ani- 
mals are attended to. 

"Everything else being equal, the mortality, as a rule y 
will be the greater, the more rapidly the disease is 
spreading from one animal to another, and the more abun- 
dant the infectious principle. This is easily explained. 
The larger the herd and the greater the number 
of animals diseased at the same time, the greater is 
also the quantity of the excretions containing the swine 



INVESTIGATION BY THE GOVERNMENT. 1 63 

plague germ; consequently the more abundant the means 
of infection, and the more rapid the spreading of the dis- 
ease within the herd. Again, a rapid spreading causes 
many animals to become affected at the same time and 
thus increases, not only the sum total of the number of 
germs discharged with the excretions of the diseased ani- 
mals, but also the quantity of the infectious principle 
taken up by each individual pig. As a consequence the 
single attacks become the more malignant, and the more 
malignant the single cases, the more rapid will be the dis- 
semination of the infectious principle and the spreading of 
the disease." 

INTESTINE AND LUNG WORMS. 

"In my post-mortem examinations I frequently found 
worms in the stomach and intestines, also in the bronchial 
tubes and lungs. But these worms do not constitute the 
cause of swine plague, and their presence is merely an 
accidental complication, well calculated, though, to in- 
crease the malignancy of the morbid process, because 
their presence necessarily weakens the constitution of the 
animal, and thus facilitates the operations of the germs. 
On the other hand, worms always thrive better in a dis- 
eased or declining organism than in a healthy animal. 
The same of course cannot be said of worms found in the 
bronchial tubes, because in every case of swine plague 
the lungs are more or less diseased, and it is difficult to 
determine how much or how little the presence of those 
worms may have contributed in bringing about the morbid 
changes. In parts of the lungs but little affected by the mor- 
bid process of swine-plague, but affected with lung worms, 
the mucus membrane of the bronchial tubes presented a 
little swelling, or what may be called a catarrhal condition." 



164 INVESTIGATION BY THE GOVERNMENT. 

OPPONENTS OF THE GERM THEORY. 

The Doctor, in support of his theory, says : 
"The opponents of the so called germ theory of disease, 
well knowing that a complete separation of the germs from 
the animal tissues and fluids is impossible, demand absolute 
proof, without offering any evidence whatever in support of 
their own 'theories' or even demonstrating the existence 
of anything akin to what they claim constitutes the cause 
and infectious principle of infectious diseases." 

As further proof that the swine plague germ and 
nothing else constitutes the infectious principle of swine 
plague, he offers the following: First, if one inoculates a 
well hog with the virus of a hog that has the swine 
plague, it will contract the disease, and this virus can be 
retained for quite a while, and favorably cultivated in urine 
or other liquids and if healthy hogs are inoculated with it, 
it proves fatal. Other animals, especially the rabbit, and 
rats or mice, can be successfully inoculated and die of 
swine plague. Once affected they may carry the disease 
long distances. Second, if portions of a hog which 
has died of swine plague are fed to a healthy hog, it 
proves fatal, and healthy hogs will contract the disease if 
put in a pen with sick ones, or where sick hogs have been 
kept. This proves that it is infectious and contagious. 
Open sores, wounds or scratches attract and absorb the 
infectious principle, if floating in the air; hence a hog in 
this condition is more liable to contract the disease than 
one that has no eruption of the skin. Third, in 
warm weather, and especially if wet, the disease spreads 
from farm to farm much faster than in cold weather. 
Fourth, hogs kept separate and in the open air, will 
not contract disease as quick as hogs will that are kept 



INVESTIGATION BY THE GOVERNMENT. l6$ 

in large droves and allowed to sleep about old straw 
stacks, etc., because nothing is more apt to absorb the con- 
tagious or infectious principle, and to preserve it longer 
or more effectively than old straw, hay, or manure heaps, 
composed mostly of hay or straw; for the contagion that 
is absorbed by or clings to such material will remain 
effective and be a source of spreading the disease for a 
long time. 

Following this, the author will give some extracts from 
Prof. James Law's report, as to how the swine plague germ 
may b e stored up and transported from one place to an- 
other. This will be followed by an account of such treat- 
ment as recommended by Drs. Law and Detmers, as 
preventive of the disease, and some remarks will then 
be given as to theoretical and practical ideas, and then the 
author's practical treatment. 

Danger of storing up the virus and increasing its po- 
tency: — The learned Doctor says: "It is evident that we 
must guard more sedulously than ever against the pos- 
sible storing up of the virus of swine plague in confined 
spaces where it has little access to air, and above all when 
there is superadded organic matter and moisture which 
may serve to maintain the vitality and assist in the prop- 
agation of the poison. 

We cannot too severely condemn the current practice of 
allowing pigs to crowd together by scores and hundreds 
in the debris of rotten straw stacks and dung heaps, 
where they lie like sardines in a box, and even piled one 
above the other, closely enveloped in the masses of de- 
composing dung or litter, which not only shuts out the 
pure and wholesome air, but generates an abundance of 
noxious gases to take its place and weaken the system. 



1 66 INVESTIGATION BY THE GOVERNMENT. 

This doubtless contributes much toward laying the sys- 
tem open to the attack of whatever germ is imported 
into the herd. It probably does not generate the germ, 
otherwise the plague would be even more prevalent than 
it is. Yet the resulting condition of the blood of the pig, 
the lack of oxygen, and the growth of the virus in this 
state of the fluid, in harmony w T ith the principle we have 
been considering, must enhance its virulence and increase 
the mortality. But it is the intensifying of the poison 
which has passed out of the body which is especially to 
be feared. In deposits from the breath, skin exhalations, 
urine, or dung of the pigs, the germ must find in the 
damp and more firmly packed lower layers of such refuse, 
and in the damp, close soil beneath, saturated with de- 
composing organic matter, the best field for its preserva- 
tion and for the conservation or increase of its virulence. 
If the pressure of liquid charged with organic matter 
could be done away with, the virus would lack for food 
and would be more readily destroyed. If the air could 
be freely admitted to all parts of the mass and soil, the 
virus would soon perish or be transformed into a harm- 
less material. But as it is, this warm bed of the herd 
supplies the conditions which we have found to be essen- 
tial to the preservation of the plague germs and to the in- 
crease of its potency. In connection with this ques- 
tion it should be considered that among our domestic 
quadrupeds, the pig requires the very largest amount of 
oxygen in proportion to its body-weight. 

CROWDING IN CONFINED SPACES UNDER BARNS. 

It is very dangerous when hogs crowd together in 
large numbers, in a confined place under barns occupied 
bv other animals. Here the solid and liquid excretions of 



INVESTIGATION BY THE GOVERNMENT. 1 67 

the stock above pass, to a certain extent, through the 
floor, and thus mixing with the excretions and exhalations 
of the pigs, accumulate in the confined area, saturate the 
ground, and produce constant emanations that deteriorate 
the air and undermine the health of the animals that 
crowd together in the close and stagnated atmosphere. 
Such sleeping places may, therefore, be set down with 
manure heaps and rotten straw stacks as propagators, 
though they may not be germinators of the plague. In 
the present state of the swine industry in the western 
states, the swine plague is so wide-spread that the chances 
are always favorable to the extension of the contagion, 
and no herd, however well cared for, can be looked upon 
as safe ; yet the danger may be greatly enhanced by such 
management as to surely contribute to the multiplication 
and potency of the germ. 

DRAINS AND LIQUID MANURE PITS. 

So called improvements are often fraught with unseen 
danger. Sewers serve to spread typhoid fever, diphtheria 
and cholera; warm, air-tight barns propagate consump- 
tion and glanders; and closed, covered drains, cess- 
pools, liquid manure tanks, or unventilated spaces beneath 
the floor of a pig pen, are liable to spread hog 
cholera. If these are indulged in, they should be 
properly ventilated by inlets for fresh air, and the latter 
should on no account be opened into a close pig-pen to 
befoul its atmosphere. Emanations from such close, con- 
fined drains and pits are always unsanitary and injurious 
to animals requiring -such abundance of pure air as do 
swine, but they must become pre-eminently plague-pits 
and passages when once the hog cholera germ has been 
introduced in them. Mr. Law continues in quite lengthy 



i68 



INVESTIGATION BY THE GOVERNMENT. 



details as to where and how the hog cholera germ may 
be propagated, and sooner or later escape to assume its 
malignant form. His suggestions are good and cannot 
be too carefully read and studied by any one, and espe- 
cially those who have heretofore had no knowledge of the 
hog Cholera germ, or the opponents of the so called 
"germ theory" of diseases. 

Danger from railroad cars and vessels. — "It must be 
apparent that many of the objections to wooden piggeries 
apply no less to railroad cars. The joints and crevices, 
the accumulation of filth, and the absence of all system- 
atic disinfections, the constant use of the cars for succes- 
sive loads of swine, and the impossibility of obtaining per- 
fect drying and airing in the intervals between trips, all 
combine to make these vehicles the bearers and dissemi- 
nators of contagion. The absence of air in the masses of 
accumulated manure, and in the interstices of the wooden 
floor or wall will even go far towards adding a new force 
and malignancy to the poison that may be introduced. In 
boats there is the additional danger of the close atmos- 
phere between decks and the bilge-water in the hold, at- 
taining increased virulence and malignity and spreading a 
more inveterate type of the malady than that from which 
it was derived." 

Why summer is the most dangerous season. — "Var- 
ious considerations will show the especial danger of sum- 
mer. In winter the germs cannot multiply, being laid up 
in litter or congenial soil, not dead, but inactive, like the 
dried and stored seed, ready to start a new growth and 
increase when subjected to the warmth and moisture of 
spring and summer. Thus it is that the disease often dis- 
appears during the winter months, but breaks out anew 



INVESTIGATION BY THE GOVERNMENT. 1 69 

on the return of genial weather. In summer the germ in 
the soil, building, or other places, is free to grow and mul- 
tiply, and buried more or less deeply, it is constantly lia- 
ble to be set free by the rooting of the hog. The germs 
thus rooted up from a depth in the soil are likely to be 
far more dangerous than those that may have been left on 
the surface, having met with little air to produce a salu- 
tary modification. In summer, too, the hog exposed to 
the scorching rays of the sun is rendered feverish and 
more susceptible to the action of disease poisons. The 
air that he breathes is much more rarefied, contains far 
less oxygen in a given volume, and thus the purification 
of the blood is likely to be less perfect than in colder 
weather, and cause the blood to be more conducive to the 
production of a malignant germ. If the hogs are fed, as 
is too often the case, even in the extreme heat of sum- 
mer, almost exclusively on Indian corn of the proceeding 
year's crop, this adds its quota of costiveness, intestinal ir- 
ritation and fever, to favor the disease in its worst type. 
Finally, it need not be overlooked that summer is the 
season of the greatest number of hogs, and especially of 
young hogs that have never had the plague, and are 
therefore especially susceptible to its ravages." 

VALUE OF LOOSE, DRY EARTH AS A DISINFECTANT. 

"This appears to depend largely on its antiseptic and 
deodorizing properties. Finely powdered dry loam or clay 
are direct antiseptics, and have the power of absorbing 
the noxious gases produced by organic decomposition and 
the growth of facteria. There are besides porous in an 
eminent degree, and transmit through their substance a 
arge amount of atmospheric air which produces the less 
obnoxious fermentation. Hence in earth closets the disa- 



I70 INVESTIGATION BY THE GOVERNMENT. 

greeable odor may be entirely suppressed. In the case 
of anthrax carcasses the virulence may in time disappear, 
and in hog cholera the same good results be attained. 
But it must be observed that it is the dry, pulverulent, 
porous earth alone that will act in this way. Moisten it 
and pack it firmly, and its good qualities may be at once 
exchanged for evil ones, and it may become a dangerous 
propagator in the place of a destroyer of infection. Dry 
earth is not a potent and speedy disinfectant, like chloride 
of zinc, or lime, but will act slowly in this way if dry, open 
and porous. It may be used in certain cases as an Auxil- 
iary to other disinfectants, and its action is mainly valu- 
able as showing how the porous dry soils are slowly but 
permanently destructive to such poisons as those of an- 
thrax, chicken cholera, and swine plague." 

Preventives that will prove beneficial: In treating 
diseased swine that are ailing with the genuine hog chol- 
era, swine plague, Drs. Law and Detmers say: "First, 
remove the hogs from all infected places and the sick 
from the well ones; then use as disinfectants in the oper- 
ating yards or pens, chloride of lime, chloride of zinc, sul- 
phate of iron or carbolic acid, the latter being considered 
the best and safest, and guard the well hogs with every 
conceivable precaution against the introduction of the dis- 
eased germs through accidental channels, as by other ani- 
mals or fowls carrying the diseased flesh of those that 
have died, or otherwise, as spoken in this work. Second, 
the system can be habituated to the poison and fortified 
against it, by a succession of small doses of medicines, for 
if a germ is once introduced, though of mitigated fever, 
it may increase so as to develop to an altogether unex- 
pected degree. Third, pains should be taken to supply 



I 



INVESTIGATION BY THE GOVERNMENT. 171 

pure air, and surroundings to avoid extremes of heat and 
cold, to give gently-laxative and easily-digested food, and 
to correct any unhealthy condition of the functions, above 
all of the digestion. Finally, when all have recovered, 
disinfections of the premises should be conducted in a 
very thorough manner." 

In reading the extensive writings of the learned doctors, 
the author has learned that they do not claim that once 
the swine plague has assumed a malignant form, that, by 
the use of carbolic acid, as a disinfectant, the disease can 
be checked or cured, but if used in time and with good 
sanitary measures it is very beneficial, either as a cure or 
preventive. 

THEORETICAL AND PRACTICAL IDEAS. 

The Western Rural says: 

"People deal largely in theory. We have tons of the- 
ory upon almost everything. This is the result partly of 
the necessity upon the part of some to say something, 
whether there is any sense in it or not. Men are often 
paid for talking and writing, and the machine must run. 
If they are inspired with a specially warm desire to ap- 
pear to earn their money, they will often incubate and 
hatch a theory which nobody else ever thought of, and 
which, perhaps, it would have been well if nobody ever 
had thought of. They may keep on harping upon such 
a theory until practical men adopt it, only to find that it 
is good for nothing and wholly false. These theorists 
have nothing to lose by such failures. They make their 
profits from theories, but the practical operated must make 
his from successful work. It is, therefore, highly desir- 
able to move cautiously in the adoption of the theories 
I of the professional teachers. We often waste time in 



172 INVESTIGATION BY THE GOVERNMENT. 

reading a smoothly worded address by some professional 
theorist, who would command much more attention from 
an ordinary audience than many a practical man would, 
who knows more in ten minutes than the professional 
g ever knew in his whole life. It is plain facts that the 
r world stands in need of — facts that are demonstrated to 
be such beyond the possibility of doubt; demonstrated 
by every day experience, and by the experience of years. 
In agricultural and stock papers, and others, too, and 
even in some veterinary books, there are always to be ob- 
served two classes of writers, the theoretical and prac- 
tical. Both write, however, as if they were telling just 
what they knew to be true. But it is not difficult to de- 
termine which is the theoretical and which is the practical. 
The practical writer comes right to the point. It is to 
be observed that in every line he is telling his experience. 
Sometimes what he says is not in the smoothest language, 
but it is worth its weight in gold. Frequently the writer 
expresses fear that he will not be understood, and ex- 
presses regret that he has ever attempted to write at all. 
Such a man can never fully realize how his effort is ap- 
preciated by the public. There is never any trouble in 
discerning what such a writer means. It is the theoreti- 
cal writer who bothers the reader, for there is nothing to 
go by frequently, except what the writer says, and if that 
happens to be ambiguous, the dilemma is a serious one." 
The public delights to have solid experience, and that 
is what the author of this work has kept in mind all the 
time, and shall throughout the entire work. He will in- 
sert nothing but what he knows by actual experience or 
observations* to have been thoroughly tested and prac- 
tically demonstrated to be of value* 



INVESTIGATION BY THE GOVERNMENT. 1 73 

C. B. Burleigh, in the "Home," says. 

"Whoever adds to the general fund of human knowl- 
edge, or explodes an incorrect theory, is a public benefac- 
tor. Science numbers its martyrs by thousands, and the 
world is better and wiser for the lives of men who, with 
heroic devotion, have sacrificed themselves in establishing 
eternal truths. Experiment, though unsuccessful, is 
never worthless. The discipline and example of earnest 
effort are always beneficial; and it has often happened in 
human history that, in following out some steadfast pur- 
pose, incidental discoveries have been made of infinite- 
ly more value than those originally sought. In fact a 
large proportion of scientific discoveries are accidental, 
rather than the result of direct experiment." 

And this again is what the author has kept in view 
through his work — to exclude all theories, or avoid giving 
such as will be of no value to the readers of this work, 
and endeavored to give only such as would prove benefi- 
cial to its many readers, and educate the masses instead of 
the few. 



CHAPTER XIL 

Treatise on Diseased Hogs. 

introduction. hog cholera, swine fever, typhoid 

pneumonia and their symptoms. directions for 

general treatment. when medicines fail.— how 

to mix the medicine for swine, poultry, and 
other uses. incurable cases. 



The following treatise on diseased hogs and poultry is 
based upon practical knowledge and scientific principles, 
from work, careful study, experience and practice in the 
field by the author from 1878 to 1885. The marked 
progress made by me during the past four years in the 
practise of treating diseased swinej and the demand for 
more imformation upon this subject from my numerous 
patrons renders a new volume upon these subjects in- 
dispensably necessary. Not that the principles of my 
medical practice have been materially changed, but 
greatly improved upon and simplified. Having made 
some new and valuable discoveries, both in medical com- 
pounds and modes of treating the different diseases of 
swine, I will in this edition give the added experience of 
those years of constant labor and observation in my only 
and chosen profession; and in presenting my works to the 
public, I feel confident that if the rules herein given are 
carefully carried out, that any diseased lot of hogs can be 
saved, and the disease entirely eradicated or prevented on 
any farm or in any neighborhood, and hundreds of farm- 



TREATISE ON DISEASED HOGS. 1 75 

ers and feeders that have tried it testify to the same. 

This treatise is the work of years of practice in the 
field, and is the only work of the kind ever published 
that tells you what and how much to use, when and how 
to use it, so that you can use it, and that will do the 
work. The location of the internal organs are nearly the 
same in a hog as in a man, and as far as practicable the 
treatment is about the same. 

I do not cure every disease known to swine with one 
mixture of drugs, but explain in a plain way and in plain 
English and German, the symptoms of the different dis- 
eases. The name of the drugs and the amount of each 
is given in the same way, so any person of common ca- 
pacity can understand and use it. Although I do not 
use the common drugs which are used in most proprie- 
tary medicines, or by farmers who have recipes of their 
own; such as copperas, sulpher, red pepper, Venetian red, 
resin, saltpetre, calomel, or arsenic, and these, or a part 
of them mixed in oil meal, shorts or coal oil; yet the 
drugs which I do use are common, cheap, and as easily 
handled as those named. My mode of administering 
medicine to swine — in fact, the only successful way, is to 
mix it in their drink or wet feed. Being less manageable 
than any other stock they obstinately resist all attempts 
at coercion, and drenching is rarely practicable, and cau- 
tion and great care should be observed by the inexperi- 
enced in administering medicine in that way. If hogs are 
too far gone to eat or drink, the chances of recovery are 
against them, but by careful treatment even in this stage 
of the disease, very often they can be saved. In my 
treatment, as to the management and the administering 
of the medicine, I shall -endeavor to make it so plain and 



176 TREATISE ON DISEASED HOGS. 

practical that any person can read and readily understand 
it, and by its practice make the treating of diseased 
swine a success. 

This treatise has been thoroughly tested by many of 
the best breeders and feeders of Ohio and other States, 
not only as a cure and preventive for the many local dis- 
eases, but as a cure and preventive for the swine plague 
in its most malignant and contagious form. It bears 
these unqualified endorsements. The testimonials used 
by me in any way are all bona fide, and from persons of 
good standing in their respective communites or profes- 
sions. 

And now, during my extensive practice in treating dis- 
eased swine, which has brought me in pleasant inter- 
course with many of the most prominent breeders and 
extensive feeders, and in sincere appreciation of their 
many courtesies and favors, especially in tendering their 
names and influence in commendation and endorsement 
of my system of treatment, or in testimony of services in 
treating their sick hogs, I would, to them, courteously in- 
scribe this volume. 

HOG CHOLERA — SWINE FEVER. 

I will first mention the three most fatal diseases known 
to swine, and their symptoms, and known all over the 
country as hog cholera — swine fever. With cholera, the 
symptoms are vomiting and purging, and often 
attacked by severe cramps, as with colic. Those thus at- 
tacked generally refuse to eat, but frequently the ap- 
petite remains good until death, which occurs within 
a shorter period of time than with any other disease. 
With typhoid fever the symptoms are lameness, slug- 
gishness or unthriftiness, with disposition to keep the 



TREATISE ON DISEASED HOGS. 1 77 

nest, being cold and chilly, or with a high fever and 
excessive thirst and loss of appetite, scanty, high col- 
ored urine, constipation, and frequently diarrhea, swol- 
len ears, and a rapid emaciation. With typhoid pneu- 
monia these symptoms are accompanied by coughing. 
When hogs are afflicted with any of the above named 
diseases their treatment is about the same, which 
I will now describe : 

First, I will give the directions for handling and treating 
hogs in large droves, which can be adapted to any num- 
ber; either where the trouble is only local, or where they 
have contracted a malignant type of disease, the direc- 
tions should be carefully read and followed as closely as 
possible, to be successful. 

Directions for general treatment: As soon as it is ob- 
served that hogs are not doing well, they must be at- 
tended to at once ; to delay a <}ay or so with them, the 
same as with other sick stock, may prove too late. First, 
observe closely the condition of the hogs, whether 
the symptoms show constipation or diarrhea, in a bad 
form or not; also, if they are troubled with a cough, and 
if you can attribute their sickness to any particular local 
cause. Thus by close observations, very often the cause 
can be removed with but little expense or labor. As so 
much has been said before this about what may produce 
sickness with swine, I will only name here a few things 
that maybe the cause, which may assist the owner or hand- 
ler of the hogs in discovering the cause and removing it. 
First, a violent change or an excessive amount of food of 
any kind ; Second, the use of old dry corn albumen alone, 
or dry grasses; Third, dry grasses alone, especially 
clover ; Fourth, scanty feeding, or the use of stagnant, ice 



178 TREATISE ON DISEASED HOGS. 

or snow water; Fifth, turning in wheat fields and allow- 
ing them to eat too much dry wheat; Sixth, the use of 
stone coal; Seventh, turning hogs on a luxuriant field of 
second growth clover, especially in a warm, wet time ; 
Eighth, allowing them to sleep in old rotten or chaffy, 
loose straw, or manure heaps, where they are liable to get 
too warm, or compelling them to sleep out in cold weather, 
thus chilling the blood by getting too cold. Any of these 
causes will produce sickness, either in a mild or malig- 
nant type. Very often when the trouble is discovered 
while yet in its mild form, it is easily removed by prompt 
treatment and change of food. When the hogs are in a 
constipated and fevered condition, it can be re- 
moved by the use of laxative food and the medicine 
as described in this treatment for geneial use* This 
given in sloppy or wet bran, ground oats or barley, 
will sopn remove all constipated or fevered condition of 
the animal. This treatment can be assisted to act quick- 
er by feeding some green corn, pumkins, roots, or turning 
them on fresh grass. In case the disease has taken the 
other form, and diarrhea is the trouble, it can be checked 
by the use of the same medicine, but it acts better by using 
shorts or rich midlings, with which to make the swill or feed- 
ing dry, and confining the hogs in a dry lot or field for a day 
or so. This same treatment, also, never fails to remove 
all trouble arising from worms or any ordinary cough. 

WHEN MEDICINES FAIL. 

When sanitary means are neglected, any medical treat- 
ment will fail. When hogs are allowed to pile up in 
straw or bed in manure, either in or out of the stable, it is 
not worth while to give them any medicine; and disen- 
fectants are of no avail. That cause must be re- 



TREATISE ON DISEASED HOGS. 1 79 

moved. And the same is the case where the hogs have 
no shelter in the winter time, and their beds have become 
foul, damp and packed; they must either be renovated or 
the hogs removed. In the first place — when hogs are 
observed to be sick, it is best to remove them to another 
place immediately, so as to get them away from their old 
beds, etc. When this cannot be done, remove the old 
bedding by pulling it away or spreading it out, and give 
them new bedding if necessary, and do not allow them to 
pile up in loose straw or manure. They get too warm or 
contract cold, thus increasing the disease. This, of course, 
is all the more necessary when the hogs are afflicted 
with a malignant form of the disease. 

Select the sick and ailing from the well ones: This is 
something that must be strictly observed. Separate all 
the sick or ailing hogs from the well ones, and put them 
where they can be cared for. Better take out some that 
show no signs of disease than to leave in one that does,for 
it will surely inoculate others. Put the sick in a dry and 
comfortable lot where they cannot get water. By this 
means they will become thirsty and can be induced to 
drink what is given. See that they have sufficient shelter 
to protect them from the cold storms of winter. A 
change from warm weather to cold is very bad on them, 
especially if wet, and in the summer they should have 
shade, so that they can get out of the hot sun; if not they 
will lie in it so long as to perish. In a very hot and dry 
time they will have to be looked after often on this ac- 
count. A lot where they can exercise is better than a 
close pen. An orchard, wood or grass lot is often the 
most convenient and best place to lot them, except m cold 
or bad weather, when it may be necessary to put them in 



l8o TREATISE ON DISEASED HOGS. 

pens, so as to give them the necessary attention. This is 
something to which I wish to call the atteniion of all who 
use my treatment. Never undertake to treat sick hogs in 
a close pen, especially in warm weather* 

GIVE THEM EXERCISE AND AIR. 

In order to have hogs do well they must have exercise 
afid air, and if the lots are too small, they will lie down 
too much, and should be turned out in a field so they can 
run around or be driven about some every day, for the 
following reasons: First, it not only has a tendency to 
cause the contents of the bowels and the urine to move off 
more freely, which is very essential with those in a con- 
stipated or fevered condition, but better distributes their 
passages so they do not come in contact with them. It is 
the poison that passes off through the bowels and the urin, 
that is to be most feared and avoided; not only with 
swine, but with the human family, when afflicted with a 
malignant type of disease ; such as cholera, typhoid or yel- 
low fever, etc. These poisonous discharges distributed 
in small quantities over the ground and exposed to the air 
soon lose their poisonous qualities, but if allowed to ac- 
cumulate in any way, and especially when they are 
mixed with the bedding or dry litter, such as old straw or 
straw manure, they will retain their vigor for some time. 
Second, the excercise gives them a chance to graze, or 
increase their appetite, and they are more liable to eat and 
drink what is given them. Third, they have a chance to 
root and bed in the fresh earth, and that and the fresh 
air has a tendency to help remove the fever. But if con- 
fined in a close pen, especially in warm weather, where 
the fresh air cannot have free circulation, and they are 
compelled to breathe the hot, poisonous air, and come in 



TREATISE ON DISEASED HOGS. l8l 

constant contact with their poisonous discharges, the 
chances are that they will die. 

It should be mentioned that all diseased hogs which 
have rings in their noses should have them cut out at 
once, as the nose is liable to become very sore, and the 
rings interfere with their eating or rooting. But in tak-. 
ing out these rings, care should be taken not to injure 
them much, as it may kill them. In taking them out use 
a pair of sharp pincers. When the hogs are confined in 
pens, the pens should be thoroughly cleaned every day 
and sprinkled with w r ater mixed with carbolic acid as a 
disinfectant, using two tablespoon fulls to one gallon of 
water; or use lime, or lime and charcoal together, for the 
same purpose. 

GRADE THE SICK. 

Sick hogs should be graded into two or more lots ; that 
is, put the smaller or weaker ones by themselves, so they 
can drink. When this is not done the larger or strong- 
er ones will push them away from the feed. This should 
be attended to at the start, for if they miss a feed or two, 
it often happens that they cannot be induced to drink 
after that. Success depends a great deal on how care- 
fully they are sorted or fed. They must have attention, 
and especially when there are many hogs the disease as- 
sumes a malignant form* Those which show no signs 
of sickness, or still eat and drink well, can be put in 
lots or fields to themselves and treated as directed. Yet, 
all must be treated, for when once the disease has started 
in a herd of hogs, it will continue to spread unless some- 
thing is done to check it. When there are other hogs on 
the same farm or one adjoining, and they are not looked 
after and properly cared for^ they are liable to contract the 



182 



TREATISE ON DISEASED HOGS, 



disease. But, if good sanitary means are used, in con- 
nection with the Tonic Powder that I herein prescribe, 
the disease can be controlled and confined to a few hogs, 
or a small scope of country. In caring for sick and well 
hogs, the well ones should be cared for first, and never 
go direct from the sick ones to the well ones, especially in 
warm, wet weather, as some of the excretions of the sick 
may in that way be carried to the well, and thus cause 
them to become diseased. 




THE NEXT THING TO BE DONE. 

After the hogs are properly sorted and put in their re- 
spective lots or pens, it is best to let them go twenty-four 
hours or more without food or drink, unless the weather 
is very warm. They may then be given some water 
with soda, copperas, lime or carbolic acid in it as here- 
after directed. By confining the hogs thus they become 
hungry and thirsty, and can be compelled to take the medi- 
cine more readily, and it will act quicker and better on an 
empty stomach than a full one. Meantime see that there 
are plenty of troughs in which to give them feed or drink. 
These should not be too large, so as to interfere wdth their 
drinking. Have plenty of them and keep them clean. 
For this reason there is nothing better to use than six inch 
fencing boards, edged together with end pieces. These 



TREATISE ON DISEASED HOGS. 183 

can be of any length desired, and will be light to lift about 
from one pen to another, or can be taken back and forth 
from any part of the farm by a team, in order to treat 
two or more lots of hogs. 

THE BEST WAY TO PREPARE THE FEED. 

When 1 there are very many hogs to be fed, it is best to 
prepare a barrel of swill at a time, as it will take a barrel 
or more to feed them, when they are in large droves, and 
if it is not all used at once it will not spoil until the next 
feed, or for a day or two, even in warm weather. When 
it is prepared in this way, it can be made of one strength 
better than if mixed in small quantities, and by different 
persons each feed, as often occurs. A barrel of swill 
will feed from seventy to one hundred and twenty hogs, 
depending upon their size, and the fatality of disease, etc. 
Hogs which are very costive will require more swill than 
those which are not, and large hogs more than small 
ones. This will have to be governed by the feeder. Af- 
ter the medicine has begun to take effect, no more should 
be given than enough to keep the bowels in a normal 
state. 

TO MAKE A BARREL OF SWILL. 

For forty or forty-five gallons of swill take two bushels 
of bran, mill feed, ground oats or barley; put it in the 
barrel, then add the drugs, as given in the first four num- 
bers of the recipe. (See recipe.) 

Take five pints of No. i, two or more pints of No. 2, 
from one-third to half pint of No. 3, four tablespoons of No. 
4, then fill the barrel with milk, slops, or water, and add 
no more liquid until the whole is used up. Stir the swill 
well while feeding, and feed only what the hogs will 
drink up clean, twice a day; in most cases, especially in 



184 TREATISE ON DISEASED HOGS. 

warm weather, they should be fed three times a day. Do 
not keep it by them. Give them onfy what they will 
drink up clean. Three gallons is enough for five or 
more hogs, according to size. In order to get the hogs 
to drink the swill, it is sometimes necessary to sprinkle 
bran, oats, or meat cracklings in the troughs, all 4 of which 
are good and beneficial. Be sure that the hogs are all 
up around the troughs when fed, so that they all drink. 
Success depends a great deal on this ; when they will not 
drink they must be drenched. (See directions.) 

Diseased hogs should be kept under treatment from 
five days to two weeks, according to fatality of disease. 
Sometimes they recover very quick if properly cared for, 
and then again slow, the same as with any sick animal; 
and for this reason it is best not to despair and quit be- 
cause they do not get well in a day or two. As they be- 
gin to improve, any kind of light food is good to feed 
them. It is very easy to tell when they begin to improve, 
as the urine will come more abundant and clear, and their 
discharges soft and, regular. In using this medicine for 
sick hogs, allow no water or corn for four or five days, 
and but little corn for a few days after a cure is effected. 
This, again, is something that must be strictly observed ; do 
not feed sick hogs corn while under treatment, especially 
old corn. It seems natural for all feeders to want to feed 
corn if the hogs will eat it, and with this one thing I have 
■ more to contend than anything else. New corn is 
not so bad, because it is not so heating or hard to digest. 
Sometimes I put shelled corn in the swill barrel and let 
it soak. This is good after the hogs have begun to 
show some improvement, and is very good to entice them 
to eat. 












. 



TREATISE ON DISEASED HOGS. 185 

AS A PREVENTIVE, TO BE FED AFTER THE SICK ONES 
HAVE BEEN TAKEN OUT. 

In feeding large herds, where it is not convenient to 
feed the swill, use this same medicine, Nos. 1, 2, 3 and 4, 
(and the amount of each as given in the recipe;) mix, use 
one pint of this mixture in one half bushel of wet bran, 
which is enough for twenty or thirty head, and feed twice 
a day for three days. This will act upon the entire system 
and check the disease. It will be found the most reliable 
and cheapest remedy that can be used as a preventive, 
where they have been exposed to the disease, and the 
swill cannot be given. But it is better to give the swill 
as directed, to all the hogs, than to do any other way, as 
they get the medicine better. In the use of corn (at all 
times when feeding the medicine) feed light for a few 
days where the hogs have been exposed to disease. 

TREATMENT FOR GENERAL USE. 

This treatment is intended for all the ordinary diseases 
known to hogs, either as a preventive or cure, and can be 
relied upon, as it is a powerful blood purifier, and also 
acts as a diarrhetic. It prevents inflammation or ulcer- 
ation of the intestines, breaks the fever, regulates the 
bowels and destroys all intestine worms, thus relieving 
or curing the patient. 

Special Notice : The first four ingredients of the recipe 
as it is filled out are just right for a barrel of swill of forty 
gallons, for ordinary diseased hogs for general use, or as 
a preventive, when hogs have been exposed to disease. 
But it is necessary sometimes to make a change in it to 
suit more mild or more severe cases, as follows: If for 
pigs, use one pint less of No. 1. But for large hogs 
which are very costive or badly diseased, add one pint 



1 86 TREATISE ON DISEASED HOGS. 

extra of No. i and also add No. 5, as given in the recipe. 
This will increase the strength and it will act quicker 
and better. But in two or three days it can be reduced 
again as above. That is, use only five pints of No. 1. If 
they are coughing, keep on using No. 5. If not, omit its 
use. 

For a Gough : If hogs are coughing and the first four 
numbers as given fail to break it up, then add a heaping 
table spoon of No. 5 to a barrel, or a level teaspoon to 
three gallons of swill. A gallon of swill is enough for 
three or more hogs, according to size. 

FOR PIGS OR VERY SICK HOGS. 

Sometimes very sick hogs or pigs refuse to drink the 
swill made as described. If they do put them and those 
which have the diarrhea by themselves, and use Nos. 2, 
4, 7 and 8, as given in the recipe, to forty gallons of swill. 
(See recipe). 

Take two or more pints of No. 2, four tablespoons of 
No. 4, five pints of No. 7, and four tablespoons of No. 8. 
To this can be added two pounds of powdered charcoal 
with good results. Especially in all cases of diarrhea, as 
it is an absorbent, and in cases of dysentery it is soothing 
and improves the consistence of the stools; it is good in 
the case of gasses on the stomach, as it abates the pain 
and sickness. It also is a disinfectant, appetizer, and aids 
digestion. 

With sick hogs, use plenty of No. 2. I often use one 
gallon to forty gallons of swill. 

In using the above avoid the use of corn meal in the 
swill; use bran, shorts or midlings, two bushels to a bar- 
rel, and after the hogs begin to improve, use the first four 
or five numbers as given. This I prefer to the other, 






TREATISE ON DISEASED HOGS. 1 87 

if the hogs will drink it, as it is a powerful blood purifier, 
and controls the bowels and urinary organs better. 

Hogs or pigs which have the diarrhea can be treated 
very successfully in this way: Take sweet milk, let it 
come to boiling heat ; in two gallons of this milk put one half 
pint of soda ; to this add three gallons of swill, made of 
the four or five numbers of the recipe. This is the best 
treatment for typhoid pneumonia or fever, or ailing pigs 
with scours (cholera infantum,) that can be given. If 
they are still sucking the sow, give the swill to her also. 
But the prepared milk is not necessary for her, unless the 
pigs are very young; otherwise the swill can be given 
full strength. If the sow is not showing any signs of dis- 
ease one feed a day for two or three days will do for her. 
But the pigs or very sick hogs that this milk preparation 
is made for, should have it twice or three times a day for 
a few days as the case may require. 

If swine which are being fed on warm feed, get 
sick, the swill that is given them should be fed cold, and 
the same way in the summer. In winter, the swill is best 
made blood warm. 

How to drench a. hog: In extreme cases it may be 
necessary to drench, but it should be avoided if possible, 
and should be done with great care, as an over-exertion 
will very often kill the hogs. They should be put in a 
close place where they can be handled with care, and 
should not be run or dogged, as it is liable to kill them. 
Then take a piece of small rope, stand beside or across 
the hog, put the rope in its mouth, and hold its head well 
up; give it only what it can swallow with ease, and be 
careful not to give anything while it is squealing, for the 
medicine will go into its wind-pipe and kill it. 



1 88 TREATISE ON DISEASED HOGS. 

In drenching, the use of an old soft shoe is very good* 
Cut a hole in the toe of the shoe, then put the toe 
in the hog's mouth and pour the mixture in the mouth 
of the shoe; in this way the hog can keep its mouth 
shut, so it can swallow, and it is not so liable to 
squeal. 

Drench: For a hog that will weigh one hundred 
pounds that is constipated, in one half pint of sweet 
milk put one tablespoonfull of No. i, one-fouth of a pint 
of No. 2, one teaspoon of No. 3, and one-half of a tea- 
spoonfull of No. 5, or ten drops of No. 8. Increase Nos, 
3 and 8 according to size of hog; give once, and if it 
still refuses to drink the swill, give the second time, 
which is as often as I ever found it necessary, until they 
would drink the swill, as described for sick hogs, or gen- 
eral use, which should be given for a week or more, in 
order to cleanse their blood and system. In case the hog 
has diarrhea, omit No. 1, and use a tablespoon of pow- 
dered charcoal. 

HOW TO GIVE INJECTIONS. 

It is necessary at times, in cases of extreme costive- 
ness to use injections in order to save an animal. This is 
the case with hogs as well as other animals. Very often 
a hog's life can be saved in this way, and it may not take 
but a few minutes to complete the operation. It can often 
be done by one person, but in most cases it requires an 
assistant. Put the hog in a close place where it can be 
handled quietly. Then the assistant, by the use of a 
wide board, can confine the hog to one side ot the in- 
closure. The injection can now be easily given by the 
use of a syringe. Use soap suds and a small amount of 
turpentine, (a teaspoonful to one gallon of suds.) Avoid 



TREATISE ON DISEASED HOGS. 1 89 

all violence, as any worry may kill the animal. In this 
way several hogs may be given injections in a very short 
time, and be the means of saving them, when otherwise 
they would die. 

EXTERNAL APPLICATIONS. 

The use of external applications properly applied, are 
just as necessary in the treatment of swine as they are in 
the treatment of other domestic animals or the human 
family, to produce counter-irritations, or by their cooling 
effects, help to remove pain and fever, and relieve the 
suffering patient. Those I herein describe are cheap, 
easy to make and use, and their effects are beneficial. 
For sick hogs that are feverish, mangy or lousy, take one 
gallon of coal oil, one gallon of lard, two tablespoonfuls of 
carbolic acid, mix, make warm and grease the hogs well 
with it. When there are several hogs, they can be close- 
ly confined in a scale-pen or any small inclosure, and the 
mixture put in a sprinkling can and applied in that way. 
This will remove all mange, scurf or lice, cleanse and 
heal sores and assist greatly in removing fever. This 
preparation should be applied to every lot of diseased 
hogs when put under treatment, and if necessary re- 
peated. It is good to use on swine when castrating them. 
I consider it better than tar; it will also remove any 
scurf or itch, with horses, cattle or sheep, lice on any do- 
mestic stock, or scurf on fowls, and" is valuable to grease 
the heads and the throats of fowls with when they are 
sick, especially with roup. In using this preparation on 
anything but hogs, it must not be used too heavy — just 
enough to dampen the affected parts. 

In order to remove lice on hogs, fowls or cattle, leave 
out the carbolic acid; the coal oil and lard will do just as 



I9O TREATISE ON DISEASED HOGS. 

well. With fowls, grease them under the wings and 
about the head and throat. With cattle, grease them 
clear around the neck, and along the back to the tail, also 
in the flanks ; this will soon remove all the lice. But in or- 
der to keep them off, good attention should be given to 
their surroundings. Their stables, houses or pens should 
be thoroughly cleaned and whitewashed. If some carbol- 
ic acid is put in the whitewash, it is good as a disinfectant. 
Rheumatism liniment: Made by taking turpentine, 
three ounces; ammonia, three ounces; gum campher, 
two ounces; chloroform, one ounce; opium, one ounce, 
arnica oil, one ounce, tincture of cayenne pepper, six. 
ounces; coal oil, one half gallon. Mix and always shake 
well when using. 

When this liniment is wanted, it is best to copy it oft 
and have some druggist put it up, so as to avoid any mis- 
takes, or at least the first seven articles ; the coal oil can 
be added at home. This is an excellent remedy to re- 
move any trouble arising from kidney disease, paralysis, 
lung or throat trouble, rheumatic or neuralgic pains, 
either with swine or the human family. Its penetrating 
powers are wonderful. 

Carbolic acid, copperas or soda: These dissolved in 
water and used to wash or sprinkle hogs with in the sum- 
mer time, when very warm, are beneficial remedies. One 
pound of copperas or soda, dissolved in four gallons of 
water, or two tablespoons of carbolic acid in the same 
amount of water, is the right strength for a wash. These, 
when well applied, have a great tendency to remove fever; 
also the same is true when they are administered inter- 
nally; when given as a drink, it should not be more than 
one-third as strong, as when used as a wash. 



TREATISE ON DISEASED HOGS. I9I 

As a fattening agency, or a tonic powder, as a preven- 
tive against disease, to be used at all times to keep the hogs 
in good health, and make them thrive fast, take No. 1, 
eight pounds or pints; No. 7, eight pounds or pints; No. 
4, one pound; powdered charcoal, one pound. Mix; use 
one pint of this mixture in one half bushel of wet bran 
or ground grain of any kind, except corn meal. This is 
enough for twenty or thirty hogs at a time, and should be 
given once or twice a week, or as their condition may re- 
quire it. It is better than salt and hickory ashes, cop- 
peras and sulphur, or any other preparation I have ever 
seen or heard of. 

It should always be used when commencing to feed 
corn at any time, or on a new herd of hogs which are 
brought on the farm, so as to guard against disease. A 
small expense at the first indication of disease, or as a 
preventive, will save hundreds of dollars in the end. This 
mixture, or the one given for general use, will be found 
invaluable to use with hogs at all times, especially when 
they are running on a dry or stubble pasture, or 
black, mucky ground, and also when on a heavy growth 
of matured clover, or when being fed on dry corn, 
either of which is liable to cause constipation or 
sickness. They should receive it regularly once or 
twice a week. In feeding large herds the mixture can 
be made in a box and then put in barrels and taken out in 
the field with a team, the hogs all called up and then fed 
on the ground. In feeding it in this way it should be put 
out quickly, so they all get it. I have fed some three hun- 
dred hogs at a time in this way with good success. 

This tonic powder will keep them in a high state of 
health and make them thrive very fast, especially where 



I92 TREATISE ON DISEASED HOGS. 

they are being highly fed, or running on mast the latter 
part of winter or in the spring; mast is then very 
dangerous, especially jack oak (red oak) acorns. But 
where hogs have been exposed to disease, or are dis- 
eased, mix the first four numbers as directed, adding the 
fifth if coughing, and use in swill at all times if possible. 

TREATMENT OF SOWS WITH PIG. 

For diseased sows that are with pig use the first four 
numbers of the recipe as given; mix, use one half-pint of 
this mixture and No. 6 as given in the recipe, to four gal- 
lons of sweet milk or any good slops. This will prevent 
abortion, and is good to give to sows a few days before 
and after farrowing; it will keep them from eating their 
pigs. This mixture is a powerful anti-spasmodic, and 
will prevent convulsions of various kinds, spasms of the 
stomach, bowels, etc. It is also cooling and waylays 
fever and prevents constipation, which causes sows to eat 
their young; and when a habit is once learned it is hard to 
break them off. In fact the only sure cure for an old ha- 
bitual pig or chicken eater is the butchers' block. 

Diseased sows which are with pig will have to receive 
good attention, and in time to prevent them from losing 
their pigs, for when once they are badly diseased, they 
are almost sure to lose them, and often do so when under 
treatment. This has lead some to believe that it was 
caused by the medicine, but such is not the case. The 
medicine mixed as directed will not dp any harm, unless 
an overdose is given, when it may make them quite sick 
for a few hours, but they will soon recover. Sows that 
are half gone or more with pig should be kept away from 
other hogs. They are very often injured by being over- 
layed, or otherwise, and in that way lose their pigs. 



TREATISE ON DISEASED HOGS. 1 93 

HOG HABITS OF SLEEPING, OR OBJECTIONS TO PENS. 

Where hogs are confined in close, small quarters, it is 
important that some absorbent be provided. Straw and 
leaves are both objectionable. Hogs are apt to become 
overheated at night on account of their crowding propen- 
sities. They like to sleep three double. When litter of 
any kind is provided the danger is greatly increased. 
Straw is one of the poorest conductors of animal heat that 
is known of, and as a consequence its use for littering is 
highly objectionable. Leaves or corn fodder are either 
one better than straw w r hen litter of any kind is used, as 
it does not become so foul and warm. Dr. Law says: 
"Dry earth is a better absorbent than anything else, and 
conveys away animal heat, although not so rapidly as to 
chill the animal." This is one reason why I recommend 
out door treatment for sick hogs at all times, when the 
weather will permit it. The dry or fresh earth has a 
great tendency to reduce the fever. Then again, they 
can be kept cleaner and separate, and do not come in 
contact so much with one another or with their poisonous 
discharges; and they also have the benefit of the fresh 
air, or in cool weather, the warm sun. 

A prominent writer says: "Especial care should be 
taken to secure for swine a good supply of fresh air, es- 
pecially in the fall, when the atmosphere is unusually liable 
to foulness. Swine sleep just as close together as they 
can get, and will breath second-hand, and for all I know, 
forty-second-hand air, without reference to decayed teeth 
or foul stomach. It is needless for me to tell you that 
this is liable to produce disease unless fresh air be sup- 
plied liberally, and just as useless for any one to try to 
convince the swine that it is highly improper for them to 



[ 9 4 



TREATISE ON DISEASED HOGS. 



do so. The only remedy is to supply plenty of fresh 
air. 

Directions as to medicines repeated: The directions 
for treating hogs when in large numbers, and for 
mixing the medicine, have been extended by the author 
probably more than necessary ; in order to make it more 
plain and to give the reasons why such treatment is used, 
it is necessary to again give the directions for mixing 
the drugs which constitute the different medicines, used 
in the various treatments of swine, and also poultry, before 
taking up the description of local diseases. 

In order to make the medicine for any use as herein 
directed, taking the amount of each drug as given in the 
recipe and putting them together as given in the treat- 
ment Nos. i, 2, 3 and 4, make the mixture for general 
use. If necessary, add the fifth, in order to increase the 
strength. If to this mixture is added one pound of pow- 
dered charcoal, it makes the medicine I can and sell. For 
all severe cases of sickness with swine or poultry, this is 
the most valuable to use. For pigs or for hogs which 
have the diarrhea, take Nos. 2, 4, 7 and 8; to this add 
two pounds of charcoal. Either one of these mixtures 
will make 40 or 45 gallons of swill. For sows that are 
heavy with pig, use the mixture made of the first four 
numbers, as for general use ; to one-half pint of this mix- 
ture add No. 6, as given in the recipe. This will make 
four gallons of swill strong enough for use. For the 
tonic powder, use Nos. 1 and 7, equal parts, No. 4 and 
charcoal equal weight; mix and use one pint ot this mixture 
in one-half bushel of wet bran or groud grain of any kind 
(except corn meal), to twenty or thirty hogs once or twice 
a week, as their condition may require. 



TREATISE ON DISEASED HOGS. 1 95 

MEDICINE FOR POULTRY. 

For poultry, as a cure for cholera, roup or gapes, in 
one gallon of soft food of any kind, bread, meat scraps, 
bran and milk, etc., (never use corn meal,) use as follows: 
Xo. i, two tablespoonfulls : No. 2, one-half pint; No. 4, 
one tablespoonfull; No. 8, one tablespoonfull. Mix thor- 
oughly, and feed once a day for two or three days. As a 
preventive, once every two or three weeks, owing to con- 
dition of fowls. For small chicks use less one-half, or omit 
No. 1. 

No. 4, carbolic acid, which is about the right strength 
for any use as given in this treatment, is made by taking 
one-fourth crystal carbolic acid, and three-fourths rain 
water. Always buy pure drugs, and use strictly accord- 
ing to directions. 

Never give this medicine to horses, cattle or sheep. It 
is very strong and more or less poisonous. In keeping 
some of these drugs around the house, they should be 
kept secluded from children or other persons not know- 
ing what they are, especially Nos. 5 and 8. 

INCURABLE CASES. 

In treating swine, as w r ell as any other domestic stock, 
especially when in large droves, and when the disease has 
assumed a malignant form and they have been allowed 
to run for some time without treatment, there are almost al- 
ways some incurable cases. And anyone claiming a 
specific "a cure all," for hog cholera or swine fever, cannot 
be too severely condemned. Such a claim should prove 
to any one, who stops to think, even for a moment, that 
such treatment is a humbug. As long as w r e have no 
specifics for the cure of the diseases of the human family 
which we have every means of treating promptly, why 



1()6 TREATISE ON DISEASED HOGS. 

should we expect it for so fatal a disease as hog cholera 
or swine fever. These fatal diseases with swine can be 
told by the following symptoms, which, even under good 
sanitary or medical treatment, unless promptly attended 
to, seldom recover. First, severe constipation, accom- 
panied by high fever, rapid emaciation, lameness, and 
often bursting and sloughing off of the ears. These are 
symptoms of typhoid fever. With typhoid pneumonia, these 
are accompanied by a severe cough, and when once 
either disease has assumed such a form that chronic diar- 
rhea sets in, and the ears and bodv become cold to the 
7 «/ 

touch, then the case will prove fatal. This is also the 
'case when blue, purple, or red spots appear under the 
throat, chest and belly. This shows that inflammation of 
the lungs or bowls, or both have set in, and the case is 
most always hopeless. The same may be said of those 
patients which bleed at the nose and ears, or have bloody 
passages. This is caused by hemorrhage, by the bursting 
of the tissue linings of some of the vital organs, bowels or 
intestines. Frequently the disease assumes a gangrenous 
form and settles in the limbs, and often one or more 
slough off, especially the feet. They will live in this way 
sometimes a long while and frequently recover, but never 
do any good. They are a loss to their owner and had 
better be killed. With what may be termed cholera, 
vomiting, purging and severe cramps, as if attacked with 
colic, will soon prove fatal if not well treated. When the 
patients survive a few days, they may be, and frequently 
are, affected as before described. Any of these fatal dis- 
eases are known under the name of hog cholera, swine 
fever, or swine plague, and in treating them not only, 
must the best of medical means be used, but the best of 



TREATISE ON DISEASED HOGS. 1 97 

sanitary means. When this is done, and in time, before 
the disease has assumed a malignant form, almost if not 
all the hogs can be saved. In treating any herd, when 
even afflicted in the most violent form, if well cared for, 
the largest part of them can be saved, and the disease 
kept from spreading. Therefore, it is much better to 
treat them than to let them all die, or to ship them to 
market to be eaten by our fellowmen. 

WHY MY TREATMENT IS A SUCCESS. 

Very frequently in talking with farmers and profes- 
sional men, they will say, "If the 'germ theory' is correct, 
anything that would be given the hog that would kill the 
germ, would kill the hog." This is no doubt true to a 
certain extent. But I do not claim that the medicine I 
use destroys the life of the germs direct, but what I 
do claim is that swine afflicted with swine fever, known 
as hog cholera, or swine plague, can be given medicine 
that will so affect the system, as to check and prevent the 
propagation, or multiplication of the germs, and have 
such an effect upon the bowels and urinary organs as to 
cause the poisonous effects of the germs to be passed off 
through these channels; and these poisonious discharges 
exposed to the air, soon loose their poisonous effects. 

Therefore, when treating in the open air, and especially 
when the hogs are allowed some range so they do not 
come in such close and constant contact with their pas- 
sages, the disease can be checked and cured. This is the 
main secret of my treatment, either as a cure or as a pre- 
ventive, and why it is a success while so many others are 
failures. 

. The main points in treating any diseased animals are 
first to know what ails them; then be sure that the medi- 



lg8 TREATISE ON DISEASED HOGS* 

cine that is given them will have the desired effect to as- 
sist nature to cast off the disease. 

David Crocket said, "Be sure you're right, then 
go ahead." 

The author does not claim that this is the only treat- 
ment that will cure diseased hogs of hog cholera, but it 
is the best that has ever come under his observation, and 
is the most practical treatment ever published; and if it is 
the means of saving the swine of a few farmers among 
the many, it is a work well done* 






CHAPTER XIII. 

Local Diseases, and Their Treatment. Remarks. 

the local diseases. pneumonia. — diphtheria. 

kidney disease. inflammation of the brain. ca- 
tarrh. piles. worms. sweating pigs. scours. 

frosted hogs. remarks. my propositions. for 

SALE. 



THE LOCAL DISEASES. 

In describing the local diseases and their treatment, I 
shall endeavor to make it as short and plain as possible, so 
that the general farmer can understand and treat them 
successfully. I hope the readers of this work will not say, 
"Oh, I have seen that tried before, and it won't work." 
Give my treatment a fair and impartial trial, and I am 
satisfied you will be successful. In describing the differ- 
ent forms of diseases, I will name them as known by the 
farmer or feeder of swine, as well as by the more scien- 
tific names. 

THUMPS PALPITATION OF THE HEART. 

This is the last stage of lung disease, and is onlv ob- 
served in very sick hogs or pigs, and if cured must be 
given good attention, and in time. It is often caused by 
an over-accumulation of fat around the heart and lungs 
in over-fat pigs, or with weak and deficient bred pigs, 
caused by breeding too close, or breeding from weak and 
inferior stock. 

Symptoms : Breathing rapidly and laboriouslv, like an 



200 LOCAL DISEASES, TREATMENT, REMARKS. 

over-exerted animal. Treatment: Use medicine as for 
general use; one tablespoonfull twice a day in sweet 
milk, or any good slops, and give on tongue one-half 
teaspoonfull of No. 5, once a da)^; also bathe the chest 
and sides over heart and lungs with the rheumatism 
liniment, or coal-oil and turpentine, equal parts ; this is very 
good. Continue treatment until relief is given. 

LUNG FEVER PNEUMONIA. 

This is an acute lung disease and is a dangerous and 
common disorder. It commences with a severe chill and 
fever, accompanied by a deep, hoarse cough, and locomo- 
tion difficulty, seeming to be weak in the back. 

It seems to be an affection of the lungs, commonly 
called lung fever, but it is really caused by the blood be- 
ing impoverished by the non-removal of the natural acids 
by the liver and kidneys. Pneumonia is always proof of 
diseased kidneys and liver. Indeed, this is true of many 
other lung disorders, also. Pneumonia is a very com- 
mon and fatal disease, and if cured must be treated with 
care and in time. Treatment: The same as with thumps; 
or, for a large lot of hogs use the medicine made of the 
first five numbers of the recipe, and sprinkle them well 
with coal-oil, lard and turpentine. Give them soft, laxa- 
tive food, and good, dry quarters. 

STRANGLES, SORE THROAT, QUINSEY, DIPHTHERIA. 

This disease can be first observed by the difficult 
breathing and swallowing. The throat becomes sore and 
swollen, and in the more advanced stages in a diphtheria 
form, the animal often sits upon its haunches like a dog 
in order to breathe, and frequently strangles and dies in 
that position. Very often this disease becomes epidemic, 
similar to distemper or epizootic with young horses, and 



LOCAL DISEASES, TREATMENT, REMARKS. 20I 

proves fatal. It is in a certain degree contagious; that is, 
by contact with the shreds coughed up by the diseased 
ones, well hogs will take the disease as readily as it is 
communicated by the human family, and owing to this, in 
its fatal type, is frequently mistaken for cholera — swine 
fever. It is caused by sudden changes of atmosphere. 
Allowing hogs to pile up in strawstacks, manure heaps, 
and other warm places during cold weather, is one of the 
most fruitful causes of this disease. When they are 
allowed to pile up in such places, upon coming out, es- 
pecially on a cold morning, the cold air strikes them, and 
any one must know that such sudden changes will pro- 
duce this or some other more fatal disease, and especially 
with pigs or young hogs. 

Treatment: Separate the sick from the well ones, di- 
vide them up into small lots, and give them good, dry 
quarters. With those that are very sick give them twice 
or three times one-fourth pint of No. 2, one teaspoonful 
of No. 3 ; for a pig, one-half this amount, and bathe throat 
and chest well with rheumatism liniment or turpentine. 
With those that will still drink, the medicine can be given 
in sweet milk or any good slop. Those that show no in- 
dication of the disease, can be given as a preventive, the 
medicine for general use, and should not be allowed to 
run with the diseased ones. 

Kidney disease — paralysis of hind quarters: With this 
disease hogs become weak in the back, the hind parts 
will wriggle about, and finally the pigs will sit down on 
their haunches; after some effort they will get up again 
and run rapidly straight ahead for some distance, then 
swing to one side awhile and then go 10 the other 
side, and finally get down and are unable to rise again, 



202 LOCAL DISEASES, TREATMENT, REMARKS. 

and drag their hind parts about until death occurs, which 
is almost sure to come unless something is done for them. 
Treatment: Use the medicine as for drench; it can be 
given in slops. Repeat the dose two or three times once 
a day or oftener if necessary, and bathe the back across 
the kidneys with the rheumatism liniment once a day for 
three or four days. 

Blind staggers — inflammation of the brain. This isvery 
frequent with hogs. Symptoms : At first the animal be- 
comes dull and stupid, the eye red and inflamed, and the 
bowels constipated. In a short time, if not relieved, the 
animal runs wildly about, usually in a circle, seems blind 
and the breathing becomes rapid and laborious. Treat- 
ment: Give twice a day in some sweet milk or rich slops, 
a tablespoon of the first five numbers mixed as given in 
recipe, and bathe the head between the eyes and ears 
with rheumatism liniment, turpentine or any strong lini- 
ment that will produce a counter irritation. 

Founder. Caused by over-feeding and lack of exercise. 
Symptoms : Loss of appetite, and so lame and stiff they 
can hardly get around. Treatment: Use swill as for 
general use for a week or more, and give on tongue a 
tablespoon of powdered alum. In very severe cases re- 
peat this dose in a day or two, and avoid the use of corn. 
Feed light and soft food of any kind and turn them out 
for exercise. 

Rheumatism. This is something that swine are as subject 
to as any other stock. It is often caused by close confine- 
ment, and especially on board or stone floors, or when 
being compelled to sleep in a damp and cold place. 
Symptoms simaril to founder, being sluggish, with indis- 
position to move, accompanied by fever, pain and swelling 



LOCAL DISEASES, TREATMENT, REMARKS. 203 

of afflicted part. Frequently the swelling is of a wander- 
ing character and changes about from one location to an- 
other. Treatment: Use the swill as for general use and 
bathe afflicted parts with the rheumatism liniment. 

Snuffles with pigs. This is caused by catarrh in a 
chronic form. Caused by repeatedly contracting cold 
and being neglected, and frequently by improper breed- 
ing, the same as pigs with thumps. This is thought 
by some breeders to be hereditary, and no doubt is, 
when those badly afflicted are used as breeders. But 
this can be said of any other badly diseased hog; unless 
they are perfectly cured they should not be used as breed- 
ers. The treatment for this disease is light and soft food 
at all times while under treatment. Use the medi- 
cine as for general use. To this add No. 8, as given 
in recipe, to a barrel of swill, or a teaspoonful to two gal- 
lons, or ten drops to a dose. 

Piles with hogs. Piles are a disease which frequently 
occur with hogs, but are not dangerous, as they seldom, 
if ever, cause death, but are very painful, and the animal 
so afflicted will not do well unless cured. Piles are seldom 
discovered until the knots are visible, but occasionally 
may be, after the disorder has so advanced that blood 
passes off with the excrements, or the hair around the 
anus is blood stained. They are caused by the use of 
rich and heating food, or sour slops. They occur more 
with still fed or pen fed hogs than any other kind, and 
often with hogs that follow cattle. Treatment: Use the 
swill as for general use; avoid the use of corn, feed light 
with soft food of any kind, or turn them on grass. An 
injection of warm salt water or salt and vinegar is very 
good, but when the gut is much protruded it should be 



204 LOCAL DISEASES, TREATMENT, REMARKS, 

replaced first, before giving the injection. This can be 
done by oiling it with any kind of oil. 

Intestine Worms. These sometimes accumulate to such 
an extent in hogs as to be injurious to them, and often cause 
death by strangulation, as well as constipation and un- 
thriftiness. Symptoms: More or less coughing, hair 
looks rough, appetite good, but hogs do not thrive. Treat- 
ment: The same as for general use, which will soon re- 
move all trouble. Cause: Close confinement or dry and 
musty food, stagnant, snow or ice water, and neglect to 
give them the needful care, in the way of a change of the 
proper kind of food or remedy, to overcome the evil 
effects of the above named causes. 

Sweating pigs. This is caused by a lack of vitality, the 
same cause that produces night sweats in human beings. 
Divide the pigs up into small lots, and keep them out of 
their bed during the day. Compel them to exercise and 
use the medicine as for general use for a few days, which 
will remove all this trouble. 

Scours — Cholera Infantum. Many of our swine breed- 
ers sustain considerable loss annually by their pigs dying 
from this disease, which is caused by the bad quality of 
the sows' milk. The disease is more apt to make its ap- 
pearance when the sow has been fed upon dry corn or 
musty food. It generally attacks them within two or 
three days after their birth, but sometimes after they are 
much older. I have never failed to check and cure this 
disease when I used the following treatments: Use the 
medicine as for general use ; to this add No. 8. Ten drops 
to a tablespoonful of the above mixture, given to the sow 
in some sweet milk or good slops, twice a day for two or 
three days, will give relief. Or the treatment for pigs 



LOCAL DISEASES, TREATMENT, REMARKS. 205 

given on page 194, will be certain to effect a speedy cure. 

Blood poison, scrofula or cankerous sore mouth. This 
is a common occurrence with unthrifty and badly kept 
pigs, often caused by the use of musty and unwholesome 
food, or the bad quality of the sows' milk, and very often 
dirty pens and dirty udders will make young suckling 
pigs sore about the mouth and head; also, frequently the 
tusks of young pigs are so prominent as to cause them 
to bite and lacerate their lips, which become sore, and in 
either case the inflammation will spread. Treatment: 
When pigs are not doing well, use the medicine as for 
general use. When the pigs are still sucking give the 
medicine to the sows also, and apply externally upon all 
the parts where any sores appear the following mixture: 
Coal oil and lard, equal parts ; to one-half pint of this add 
one tablespoon of carbolic acid; this will heal the sores. 
This is good to use on hogs when being castrated, or on 
very mangy ones. When either the pigs or pens are 
dirty, both should be thoroughly cleaned and kept that 
way. Sometimes pigs have what is called "measles" — 
pimples all over the body. They usually appear first about 
the head or flanks, and are caused by the blood being im- 
poverished or poisoned. This, if neglected, will very often 
turn to scrofula or cankerous sores. But if treated as di- 
rected, and when the hogs areconfined, turned out on the 
fresh ground, they will soon recover. 

Mange. This, like most all other diseases of the hog, is 
infectious or contagious, and is similar to the itch in the 
human family, or scab in sheep. It is quickly and easily 
cured by using the swill as for general use for a few days 
to cleanse the blood, and applying thoroughly this treat- 
ment : Take coal oil or black oil, such as is used for ma- 



2C6 LOCAL DISEASES, TREATMENT, REMARKS, 

chinery, and lard, equal parts; make warm, put it in a 
sprinkling can, get your hogs in a close place and give 
them a good sprinkling once every month or six weeks. 
This is the best treatment that can be given them. It 
rids them of all mange or dandruff, opens up the pores, 
and helps to promote health generally. The same mix- 
ture is good to use tor lice, in fact is the best thing that can 
be used, and should be applied once a month or every six 
weeks; this will rid them entirely of the pests. I have 
used this for the past fifteen years with good results, and 
have never had any cause to change it. This is one of 
the first things that should be done with a lot of diseased 
hogs after you put them under treatment, is of great 
benefit to them, and should not be neglected. In extreme 
cases of mange it may be well to give the animal a thor- 
ough washing with soap and warm water, then apply 
the treatment as given. Never use the coal oil alone, 
especially in hot weather, as it will scald the hog, and 
cause the hair to come off. 

LICE. 

Lice are a great pest to hogs as well as other animals, 
and one they should be kept rid of. There is no 
dcubt they will do better off than on, and the time they 
are employed in rubbing them off, as some let them do, 
could be more profitably employed putting on flesh by 
keeping quiet. Treatment the same as for mange. 
Some make use of sulphur and wood ashes, coal 
oil or black oil alone. All are bad and will scald the 
hair off, and often do harm. The cleaner you keep the 
hog house or their nests, the cleaner you can keep your 
hogs of the vermin and the better will be their health and 
condition. 



LOCAL DISEASES, TREATMENT, REMARKS. 207 

FROSTED HOGS. 

This is something that occurs more or less every win- 
ter with all kinds of hogs, and often proves very injur- 
ious, especially to fine pigs, which are intended for the 
breeding or show pen, by disfiguring the ears or tail, 
and causing the hair to come off in spots, which makes 
them look very bad. Treatment: To one ounce of salt- 
petre, dissolved in as little water as possible, add one 
tablespoonful of spirits of camphor, one of oil of sassa- 
fras and one-half pint of coal oil. Bathe frosted parts 
once a day for a week, (Hogs which are intended for show 
use should be clipped in April, then the new coat of hair 
will come on more even.) 

The above mixture is invaluable for frosted flesh, either 
with stock or the human family, and will also remove the 
soreness from corns or chilblains, 

HOW TO PREVENT THIS, 

It should be borne in mind that there are but few of 
our domestic animals that are more keenly sensitive to 
cold than the hog, and no farmer should endeavor to keep 
more of them through the winter than he can provide 
comfortable quarters for. During the winter months 
they should receive especial attention. If they are per- 
mitted to do so, they wall seek the fermenting manure 
heap, on account of the heat which is therein engendered ; 
but this in no case should be allowed, as it is a prolific 
source of disease. Provide them with a warm place, 
well ventilated, protected from the winds, and with plenty 
)f dry bedding. It is only in extreme cold weather that 
logs freeze or suffer if kept dry. Don't permit a very 
large number to pile up together in the same bed. Feed 
bountifullv. allow 7 them free access to the sunshine on 



208 LOCAL DISEASES, TREATMENT, REMARKS. 

pleasant days, and they will repay you for your care by a 
constant increase in flesh. But, on the contrary, if they 
are allowed to lie in the manure heap, or to shiver with 
cold on the bare floor, with the thermometer below zero, 
all the food that is given them is simply wasted. It will 
pay better to kill them at once, and save feed, than to 
waste it upon hogs so kept. The main secret of success 
with hogs in the winter is comprised in three words- 
food, warmth and ventilation. 

BLACK TEETH WITH HOGS. 

Very often I am asked the question, do black teeth 
kill hogs? Or some one will say that a certain person 
was going through the country pulling out the black 
teeth of hogs, saying that "they were what caused hog 
cholera." Now it is all a mistake to suppose that black 
teeth cause death to hogs. Black teeth never kill hogs 
any more than botts kill horses, and it has been proven 
by practical men long ago that such a thing is impossible. 
Of course hogs may occasionally have a bad tooth that 
would be better out than in, but not often, especially if it 
is an upper jaw tooth, for then corn or other food will 
pass through the cavity caused by pulling the tooth into 
the nose, and cause more trouble than if it had been let 
alone. Therefore, I will say that if anyone wants to pull 
out your hogs' teeth, tell him you will leave them alone to 
crack corn with. 

The same is true of smut poison. If a hog never died 
until it died of smut poison or black teeth, there would be 
no use for hog medicine. What are called black teeth is 
a symptom of disease, and shows a necessity for a treat- 
ment of the general system. All pigs have the little 
black teeth in the middle of their jaws, which worry 



LOCAL DISEASES, TREATMENT, REMARKS. 209 

people so much. These are the teeth in the males which 
make the tusks, and in the females which keep the rope 
from slipping off of the jaw when they are caught to be 
rung. When the pigs are young these teeth are very 
small, but sometimes so sharp that they lacerate their 
tongues or cheeks so that they cannot nurse or eat well, 
and then they a do miserably." When a pig shows these 
symtoms, these teeth should be broken off smoothly with 
a pair of pincers. Taking the pig between the knees and 
putting a small cord with a slipping noose around the up- 
per jaw will cause it to open its mouth, and at the same 
time it can be held firmly. 

A PREVENTIVE IS BETTER THAN A CURE. 

The old saying, "An ounce of preventive is better than 
a pound of cure," is a true one in swine raising. And 
therefore, by observing and remembering some things 
which I will now brifly speak of, it may be worth a great 
deal of money to the many readers of this work: 

First, I will again mention how the disease may be car- 
ried from one place to another. Second, as to buying or 
handling diseased hogs. Third, as to their food and care. 
When the hog cholera — swine fever is in a neighborhood, 
it can be conveyed from one lot of hogs to another, by 
having hogs along a stream of water where there has 
been diseased ones above. This is very dangerous, es- 
pecially in dry seasons when the water is scarce and stag- 
nant. There is also a good deal of risk in having them 
in fields adjoining those in which diseased hogs are, or by 
allowing strange hogs brought on the place for any pur- 
pose, as weighing, breeding, etc. But the greatest evils, 
and those that spread the disease over the greatest scope 
of country the quickest, are by driving diseased ho^s 



2IO LOCAL DISEASES, TREATMENT, REMARKS. 

along the public road, or having them exposed where 
they have died. I have known whole neighborhoods for 
miles around to be inoculated in this way. Hogs that die 
of cholera or any other sickness should be burned im- 
mediately. This is an easy and the best way to get rid 
of them, for then you are certain that your own farm or 
that of your neighbor will not be inoculated by this dis- 
eased flesh being carried around by dogs or other ani- 
mals, or by fowls, or by the stench being carried in the 
air, which is thought by most farmers contagious. That 
all diseases known to the hog are infectious or conta- 
gious, is certainly an undisputed fact, therefore we cannot 
be too careful. In buying hogs for feeding or breeding 
purposes, great care should be taken not to buy those 
that show any indication of disease, and if they are to be 
shipped home in cars, see that the cars are clean and 
have been sprinkled with air slacked lime or a strong 
solution of carbolic acid, as a disinfectant before loading 
them. 

A few hints as to feeding hogs might be beneficial to a 
few, but no rule can be given that would be or can be 
adopted by all feeders; but hogs, like any other stock, 
should be fed regularly twice or three times a day, and 
only be given what they will eat up clean, a change of 
food, the use of pure water, and salt regularly twice a 
week, and a grass or wood lot for range. 

Now I am aware that some persons claim that hogs do 
not need any salt, but that does not prove it to be so. I 
have also heard people claim that sheep did not need any 
water, and one claim has about as much foundation as 
the other. Salt, and hickory ashes, when they can be pro- 
cured, is one of the best things that can be given hogs, and 



LOCAL DISEASES, TREATMENT, REMARKS. 21 1 

is something that they should have once or twice a week. 
But the tonic powder made according to the instructions 
in this book, is much better, as it contains the properties so 
much needed, being a stronger and better preparation than 
the former. 

Cleanliness with raising and feeding hogs is just as es- 
sential as it is with other stock. The idea that anything 
is good enough for a hog is an idea of the past, and is 
one that should not be practiced in this progressive age. 
The meat of a clean and well kept hog that has been fed 
on a variety of good food is far sweeter and better and 
more healthy than one raised in the filth. The practice 
of feeding hogs in the mud and filth, and the constant 
use of bad water, over-feeding of corn or any other heat- 
creating food, is very wrong, and will bring on disease. 
A change should be made. By being careful and observing 
these rules, a great deal of trouble and money can be 
saved. An artificial food or compound should also be used 
as given in this treatment, for a blood purifier and ap- 
petizer, which acts beneficially on the stomach and kidneys 
alike, it being valuable in sickness and health. In ages 
of time past as well as at the present time, compounds 
have been popular with the people for the improvement 
of the health of animals, and follow economy and civiliza- 
tion. 

For this purpose use the treatment as given for general 
use on page 185, or as for the tonic powder, on page 191. 

SPECIAL NOTICE. 

Do not take the recipe for the treatment of hogs and 
poultry to a drug store to have it prepared. Make out 
a memorandum of what you want, and mix the medicine 
at home. Do not loan the book or recipe to any one for 



212 LOCAL DISEASES, TREATMENT, REMARKS. 

the purpose of treating their*hogs, or make the medicine 
for anyone, without my consent. Remember you have 
signed a contract to that effect. The treatment as given 
in this book and my recipe, for the cure and the preven- 
tion of the diseases of hogs and poultry, is protected by 
letters patent and copyrights, according to the Laws of the 
United States, and anyone infringing upon my rights will 
be prosecuted to the full extent of the law and my purse. 

REMARKS. 

It can readily be seen by examination that this book 
contains a plain, practical and improved modern treat- 
ment of all the various diseases of swine, never before 
published. It is just such a book as has long been need- 
ed, and fills a vacuum long felt, and should be in the hands 
of every breeder and feeder. It is written in plain Eng- 
lish, and is free from technicalities which so frequently 
blind the average reader. Common terms are used in 
describing symptoms, treatment and remedies, thereby en- 
abling anyone to readily understand the nature of all the 
diseases and how to treat them, something never 
before given in the cheap works of this kind that 
have been sold through the country or published through 
the newspapers — through charity. My long experience 
and extensive practice in the field for years, in the treat- 
ing of diseased hogs and poultry, has enabled me to prop- 
erly compound a medicine to be sold to the public for this 
purpose only, that I consider is superior to any other rem- 
edy known, and is free from much of the cheap rubbish 
that goes to fill up the majority of the remedies made and 
sold at an extortionate price by druggists and others, who 
know nothing whatever of the diseases of swine or their 
treatment — especially with the so-called condition powder, 



LOCAL DISEASES, TREATMENT, REMARKS. 21 3 

which is made and recommended for all kinds of stock. 
The powder never was made which is fit for horses, cattle 
or sheep, that will cure diseased hogs; and it is by the use 
of these powders and worthless hog powders, causing so 
many failures, that has caused so many people to think 
that diseased hogs cannot be cured. But that idea, like 
many others, is becoming a thing of the past, and thous- 
ands of farmers and feeders who make constant use of 
my medicine testify to the same. Besides the numerous 
recommendations I furnish at all times with my medicine 
or works, I have hundreds of others from the best farm- 
ers and breeders at home and all parts of the United 
States who have tried my treatment. Three years ago I 
sold four hundred copies of my "Treatise " to good farm- 
ers, under a contract that they could be tried for six 
months, and if they did not give good satisfaction, upon 
the return of them I would refund their money. Nine- 
ty-eight per cent, of them were kept and highly endorsed. 

And now that my treatment is greatly improved and 
simplified, it will bear the most critical examination. What 
I claim is first, that there is no other work of this kind 
published upon which there has been so much time, or 
practical experience spent in its completion as on this. 

Second, that none has ever been sold and tried under 
as severe tests as this one, and is as highly endorsed and 
recommended b}^ such an array of men of high author- 
ity and practical experience. 

Third, that there is no other person known that has ever 
had the experience in this business that I have had. In 
all my travels, which have been quite extensive in the 
past four years, I have never met anyone that would un- 
dertake to compete with me, and I have frequently 



214 LOCAL DISEASES, TREATMENT, REMARKS. 

treated herds with the best of success that had baffled all 
other treatment, and have never failed to give entire sat- 
isfaction to all persons for whom I have worked. 

Fourth, that all attacks or criticisms are caused by ig- 
norance, jealousy or envy of my great success on the 
part of persons not competent to judge, and who do not 
compare with the high character of the men who recom- 
mend me and my treatment. 

For my own benefit, as well as for others, I will an- 
swer a question here that has been very often asked me. 
"Why do you not sell your treatment to the govern- 
ment; they offer a hundred thousand dollars for a 
cure?" 

Others will say, "Certain States offer ten or fifteen 
thousand dollars for a cure." Now I have heard this so often, 
and often, too, from good authority, that I supposed there 
was something in it ; but upon investigation I found it all 
false. There never was, and probably never will be 
such an offer. It would not make any difference how 
good a cure any person had, to cause such an offer 
would take the united efforts of the entire agricultural 
press and people. The only way this terrible scourge 
can be controlled is for every swine breeder or feeder to 
take an interest in it, and make use of the best method o£ 
treatment that is known. And believing that I have that 
treatment, I take the following plans to place it within 
reach of every one: 

First, by placing my medicine upon the market, so that 
any one can get it. Second, by selling my Practical 
Treatment to all who may wish to buy it for their own 
use, which is the best way, especially for those who han- 
dle very many hogs. Third, by selling to veterinarians 






LOCAL DISEASES, TREATMENT, REMARKS. 215 

Or others who may wish to use and sell my treatment, the 
right to do so. 

This book, with my recipe, will show my full treatment 
for swine and poultry, and can be had at any time by ad- 
dressing me, and remitting ten dollars ($10), or it can be 
had of anyone selling my medicine. 

MY PROPOSITION TO THE PUBLIC. 

I will visit any part of the United States, Canada or 
England at any time requested for the purpose of treating 
diseased hogs, and guarantee to do all I claim, or make 
no charge beyond traveling expenses. If in visiting dis- 
eased herds of hogs any place and treating them, I war- 
rant a cure of at least three-fourths of any herd of fifty 
head or more, and will check the disease in three or four 
days from spreading any further, no difference how bad 
it is. My terms, either by day or head, are very reason- 
able, or my treatment as given in this book, if used as 
directed, will cure or prevent the diseases of hogs or poul- 
try better than any other methods ever published. 
■If it is given a fair and impartial trial and is not what I 
claim it to be, I will cheerfully refund the money paid for 
it, by complying with the terms of the contract under 
which I sell it, I also believe that the medicines I make 
and sell to the public for. the cure and prevention of all 
the diseases of hogs and poultry, will excel any other 
medicine known to the profession. It can be had of drug- 
gists, or send direct to me and I will send by return ex- 
press, prepaid, six pounds for $2.50, or 13 pounds for $5. 
For larger orders a liberal reduction will be made. 

BEWARE OF COUNTERFEITS. 

My medicine as a cure for diseased hogs or 
poultry, can also be used as a preventive, is put in tin cans 



2l6 LOCAL DISEASES, TREATMENT, REMARKS, 

of four sizes and sells at the following prices : Thirteen 
pounds, $5.00; six pounds, $2.50; two and one-fourth 
pounds, $1.00; and one pound, 50 cents. They are 
wrapped with green wrappers, and all bear my name 
and address, J. B. Shook, Circleville, O. 

I also prepare a dry preparation, or powder, as a pre- 
ventive or tonic; powder, to be given hogs once or twice 
a week, as their condition may require, which will keep 
them in the best of health and cause them to fatten very 
fast, which I sell at twenty-five cents per pound, delivered 
to any address in orders of not less than ten pounds. For 
orders of twenty-five pounds or more a liberal reduction 
will be made, or it can be had of dealers at the same price. 
Now this is only half the price which is asked for other 
swine powders, and my goods are warranted to do all 
I claim for them, or the money refunded. They will go 
as far in use as any other dry powder, for they are made 
of pure drugs and free from oil meal or shorts, the bulk 
of most all dry swine powder, or condition powder. 

In sending for any amount of medicine of any kind, or 
for my treatment or book, remit the money by post office 
order, draft or check, and your order will receive prompt 
attention, and goods will be sent by return express. 

FOR SALE. 

In order to more rapidly and effectually introduce my 
treatment and medicine for swine and poultry, I offer for 
sale State and County Rights at common sense prices, 
with full instructions how to compound the medicine I 
sell to druggists. I also furnish the directions, wrappers, 
circulars, letters, cards, posters, etc., to work it with, if 
wanted at publishers' price, and usually a large amount 
free w r ith the sale, also the farm right recipes, contracts 



LOCAL DISEASES, TREATMENT, REMARKS. 21 7 

and small book of instructions, and when wanted I will 
furnish this book at a very reasonable price. This is 
something that will pay any one to buy and work, as it 
will not only pay well in any neighborhood, but be very 
beneficial. And besides it is well protected by letters 
patent, copy-rights, etc., necessary to protect an invention 
of this kind. No great additional expense need be added 
to first purchase, as all the advertising matter can be got 
of me at cost, which is low, and then you have the benefit 
of all my newspaper advertising, which is extensive and 
still increasing. There are but few if any investments of 
the same amount, that could be made, that would pay as 
well as to buy a State or County right on this invention. 
I have frequently known inexperienced men to make 
$100 a week selling this medicine and the treatise. It 
always sells readily, and the better it is known the 
better it sells. The profit on the medicine is as much as 
any one could wish, and the farm rights the same. From 
$500 to $1,000 can be made out of a county in one season, 
worked. Prices low, terms reasonable. Correspond- 
ence cordially invited and cheerfully answered. 



THE AMERICAN POULTRY. 



A TREATISE ON THE 



Profitableness of Poultry, 



WITH INFORMATION AS TO THE BEST METHODS OF REARING AND HAND- 
LING THEM, WITH A REVIEW OF THE VARIOUS DISEASES TO 
WHICH THEY ARE SUBJECT, AND THE MOST PRACTI- 
CAL TREATMENT THEREFOR. 



CHAPTER XIV. 

Profitable Poultry Raising. 

poultry raising. — selected poultry suggestions. 

different breeds. practical suggestions as to 

hatching, rearing and care. their diseases and 

how to treat them. 



POULTRY RAISING. 

The raising of poultry, like the raising of other domes- 
tic stock, if conducted on scientific principles, can be made 
much more profitable than if conducted on a haphazard 
plan. But this business, probably more so than the rais- 
ing of any kind of stock, in order to be profitable, depends 
largely upon the situation. When one is within easy ac- 
cess to a large city, where the market is good at almost 
all times of the year, and both the fowls and eggs can be 
sold direct to the consumer or dealer, the profits are much 
better than when the products have to be sold in a village 
or small town, where the supply always exceeds the de- 
mand, or else to be shipped some distance to market, and 
then most likely pass through a commissioner's hands. 
When poultry raising is conducted on a small scale, it is 
much more profitable correspondingly, and especially 
when connected with some other business, than when 
conducted alone on a large scale. Therefore, when ex- 
periencing with a few fowls, to ascertain what can be 
done, one must not suppose that the same returns corres- 



222 PROFITABLE POULTRY RAISING. 

pondingly could be made from a large number; for 
with poultry, as with swine, as the number increases, the 
chances of success diminish; not only do the advantages 
in caring for them diminish, but the danger arising from 
fatal diseases greatly increases. The question as to 
whether poultry raising pays, is a question settled long 
ago by the farmers' wives. As a farmer remarked : "Any 
housewife can make from her dairy and fowls more than 
any two men can make raising cotton and corn, and with 
one-tenth the capital and at one-hundredth part of labor. 
Many a man is working like a slave, groaning at his debts 
and troubles when freedom is just within his reach. It 
lies in the scrubs that he despises; it roosts with the chick- 
ens on the fence, if he only knew it." This statement may 
be a little strong, but still for the same amount of capital 
and labor invested, there is but few things about the farm, 
when properly managed, that make as good a return as 
the poultry yard, and there are but few things with most 
farmers that are as badly neglected, and for farmers' wives 
and daughters who desire to do some extra work that 
will pay in cash, I know of nothing that will pay as well 
in proportion to the time and capital invested as a small 
flock of fowls well cared for. It is a certainty that raising 
poultry for egg production pays the farmer. As a gen- 
eral thing the fowls that the farmer keeps in his barnyard 
and on which he expends but little, pay best of all his live 
stock, but when attention is especially paid to fowls, pro- 
perly fed, housed and attended, after deducting the cost of 
keeping, care, interest per cent, from the amount for which 
their eggs sell, there is in nine cases out of ten a larger 
balance on the credit side of the ledger than is found in 
connection with any single department of farm industry. 



PROFIT ABLK POULTRY RAISING. 2 23 

PATIENCE AND CARE. 

A little watchful care is needed, and a little patience to 
go with it helps to make the raising of poultry pleasant 
and profitable. In early spring, when there is much to do 
in watching the breeders, making new nests for the lay- 
ers, gathering and assorting the eggs for hatching and 
anxious waiting for signs of broodiness among some of 
the early layers, a little patience and care are good things. 

These little jobs, the odds and ends of the poultry busi- 
ness, seem trifling to those who do not keep poultry, but 
still they must be attended to in time if we desire to make 
the pursuit satisfactory and remunerative. We may say 
there is no real labor about it, think it is more of a duty 
than a task, and we feel better satisfied at the end of the 
season w^hen we see something for our patience and care. 

To be successful in poultry keeping one must have a 
liking for the pursuit. Few ever make much progress or 
attain distinction if they feel that it is a forced task to 
keep fowls for what they bring to the pocket. Of course 
remuneration should be one of the primary objects, but at 
the same time one should like them and care for them 
willingly, though it is a matter of dollars and cents. If we 

I give the object of poultry keeping a sensible thought, we 
will find that it gives recreation, amusement and daily pas- 
time to the attendant; and when we see what we have 
accomplished during the hours of relaxation from other 
cares it will remind us of the benefits of patience and care. 
Selected poultry suggestions: By carefully reading 
and observing the following notes, and adopting their ad- 
vice as far as practicable, poultry raising can be made prof- 
itable in any locality. A specially important matter in 






224 PROFITABLE POULTRY RAISING. 

market for them. Hotel-keepers, restaurant proprietors, 
boarding-house-keepers, etc., will often buy in large quan- 
tities and at good rates, when the "goods" suit and the 
seller is deemed reliable ; but if the dealer on a large scale 
has onty the general market to rely upon, he may soon 
conclude that poultry-keeping does not pay. It is a busi- 
ness dangerous to enter upon when not well considered. 
The man who wishes to understand as much as possible 
about poultry-keeping, should buy and study the leading 
books and papers on the subject. Avoid those published 
in the interest of some particular breed or breeder. The 
farmer who objects to books giving instruction on this or 
any other subjects, is as much at fault as a doctor or law- 
yer who should claim that he has no need of books. His 
profession would vote him a fool at once. The pleasure 
and interest that are awakened by the first step in the 
right direction go far towards gaining the experience 
necessary to success. Profit and loss do not depend 
upon accident or chance, but are necessary consequences 
of wise or unwise methods of procedure. I have very 
frequently heard ladies say: "I cannot raise poultry; I 
have no luck with them; they all die for me, or some- 
thing kills the little ones, or the hens will not lay." Let me 
inform you, kind friends, that there is no such thing as 
luck. If your neighbors are more successful than you, it 
is because they have better methods, or are more diligent 
and attentive to their fowls. 

Very often when ladies complain of having no 
luck with poultry, and when the case is investigated 
the cause found is that their fowls were allowed 
to roost in trees during the winter, with no feed except 
what they got from around the corn crib. Poultry, 



PROFITABLE POULTRY RAISING. 225 

like other animals, require housing in winter and a va- 
riety of feed, and if otherwise cared for prove unprofit- 
able. 

There is nothing connected with poultry raising, 
whether for exhibition or market, that a woman cannot 
do better in a general way than most men. 

Poultry keeping is a healthy and engrossing pursuit. 
It is pleasurable as well as profitable; it affords amuse- 
ment, and well repays for the time and labor spent while 
engaged in it; but it should never be undertaken by any 
but those who take an interest in it, and find pleasure in 
the work. 

A flock of hens will pay for themselves before they 
are one year old, if they are rightly cared for. You can 
then sell them, if you choose to, for a good price, and 
raise another lot, but it is not advisable to do so, as the 
second year is the most profitable; but do not keep 
them after they are two years old, for after that age they 
do not pay so well. 

Those having the same kind of stock that have been on 
the place for years and years without crossing and im- 
proving should look to fanciers and breeders for better 
stock than they have, or they ever had. They will 
be surprised to see what a difference it will make to in- 
troduce into their flock one or more pure bred cocks. 

While you are thinking of ornamenting your homes, 
stop and consider what an ornament a beautiful pair or 
trio of Wyandotts, Dark or Light Brahmas, Hamburgs, 
Cochins, or some of the pretty strains of improved fowls 
would be. Five dollars invested in inanimate ornamen- 
tation would not attract nearly so much attention, nor re- 
ceive the admiration of visitors as the same amount ex- 



226 PROFITABLE POULTRY RAISING. 

pended in high class fowls. Did you ever pass a farm- 
yard where there was a flock of improved poultry that 
you did not have to stop and admire their beautiful and 
uniform bodies, plumage, and appearance? It always 
creates a sensation to get a valuable pair or trio of fowls 
from a distance. The neighbors will speak for a pair of 
the offspring, or setting of eggs, and were you willing to 
let them go you could get several times the price of the 
original fowls the first season for their produce. This is 
not merely supposition, but it is true. Five dollars per 
trio seems like a large price, when common fowls sell 
at three dollars per dozen, but with good care a person 
can raise enough to pay for the parent stock the first 
season, and sell the produce at three dollars per dozen — - 
the price of common fowls. So there is no money to be 
lost, even at the worst calculations. Nothing reproduce 
so fast as poultry. A pair of fowls reproduce themselves 
from twelve to forty times the first year, and at the end 
of the year the produce is in full development, and the 
fac-simile of the parents ready to be sold at the same 
(considered by some fancy) prices. 

It costs no more to raise the best breeds of poultry 
than the common barn-yard fowl, while the returns are 
more than double. Get a setting of eggs from some re- 
liable breeder, and convince yourself of this fact. 

Most every people under the broad vault of heaven, ex- 
cepting the nomadic tribes of Asia and Indians of Amer- 
ica, raise poultry for pleasure and profit. 

IMPROVE YOUR FOWLS. 

In order to increase the size of common fowls, the cock 
selected should be a Cochin or Brahma, which will give 
a heavy feathering, compact size and small comb. Such 



PROFITABLE POULTRY RAISING. 227 

a cross will lay earlier than the pure Brahma or Cochin, 
and make better nurses for chicks. This cross is well suited 
for cold climates. For warm climate, or where quality of 
flesh is desired, or the production of eggs, or as an out-cross 
for any of the large breeds, the Leghorns will prove prof- 
itable. It is only a greenhorn who is caught with the 
idea that a new and much-puffed variety of fowls, just 
discovered or imported, is better than anything yet known. 
Only give the old sorts good care and they will do well 
enough, and often a great deal better than new sorts at 
fancy prices. 




LIGHT BRAHMAS. 

The light Brahma fowls are handsome birds when in 
full feather, and doubtless have as many merits, all things 
considered, as ony other breed, if not more. A new be- 
ginner with poultry can hardly do better than to try this 
old reliable and valuable breed. But in saying this I am 
not advertising anybody's flock, and have none for sale, 
A cross of the light Brahma and white Leghorn, makes a 



228 PROFITABLE POULTRY RAISING* 

very valuable fowl. Some persons prefer a cross of the 
Leghorns in order to gain early maturity and increased 
egg production, but object to the cross, as the infusion of 
Leghorn blood is so potent as to greatly reduce the size, 
which is "not desirable in market fowls. Such reduction, 
however, will only occur for a single season, as the larger 
breeds of cockerels may afterwards be used. The Leg- 
horn cross will always be found a very valuable one. 

THE OLD BLUE HEN, 

The "old blue hen" is a term applied to the extra good 
common hen. She is found on ever}^ farm and enjoys a 
reputation second to none. She has performed her duty 
faithfully and well, has always been a favorite, and is 
never forgotten. Long after she has passed away her 
qualities are extolled and her merits compared as a stand- 
ard of judgment with hens of every other breed. She is 
the model by which the usefulness of all other hens are 
measured, and often she is pensioned and spared from the 
knife as a reward for her extraordinary capacity of egg 
production. 

But, somehow or other, no farmer ever succeeds in 
raising a whole flock like the old blue hen. He ntver 
has more than one of that kind. Carefully he selects her 
eggs for sitting, and cautiously he watches the nest where 
she lays in order to secure them. He places the eggs un- 
der a good hen, or allows the old hen to hatch them her- 
self. The chicks come out sprightly, grow fast, and ar- 
rive at maturity, but the pullets do not prove old blue 
hens. They usually turn out to be the most worthless 
scrubs on his farm, no two being alike in shape, color or 
size, and finally the farmer comes to the conclusion that 
there is nothing stable in feeding fowls for a special purpose. 



PROFITABLE POULTRY RAISING. 229 

But the trouble with farmers in such cases is, that 
while they are particular about the old blue hen, they 
have not noticed that they have no old blue rooster. 
They forget that the rooster is everything, and that he 
impresses his qualities upon all his offspring. If the old 
blue hen is expected to produce something excellent when 
mated with a worthless barnyard mongrel, she is expected 
to do what would not be looked for in cattle, sheep or 
other stock. Farmers, the moral of this is that you should 
use thoroughbred males only, for in no other manner can 
a common flock be improved* 






The Plymouth Rock is a very valuable breed in most 
respects, being an average layer, quick maturer and of 
good size, and void of the leg feathers so much disliked by 
most farmers . They are a quiet but industrious breed, and 
cross well with the common breeds. They are the old 
Dominique improved, and if you remember the old saying, 
"Never mind the old speckled hen; you had better let 
her be, for she lays two eggs every day, and on Sunday 



2 30 PROFITABLE POULTRY RAISING. 

she lays three." The improvement though, has not been 
in the laying quality, as much as in the form and shade* 

AMERICAN DOMINIQUES. 

The Dominique is thoroughly an American bird, and it 
combines many of the good qualities of the pure-bred va- 
rieties. Its hardiness, symetry and general utility are only 
more appreciated by the addition of harmony of colors- 
being so blended as to be always pleasing to the eye. 
Like memories of by-gone days, always growing in re- 
membrance, the American Dominique, so justly entitled 
to the appellation, comes to the front amidst the furor 
for something new, claiming our attention for long-estab- 
lished virtues and for its present improved appearance. 

POULTRY INVESTMENTS. 

"Nothing risked, nothing gained," is an old adage that 
is nowhere more applicable than in the poultry business;, 
and there is no business in which it is so frequently 
ignored. So many are under the impression that the 
chicken business is too "small a fry" to invest anything in 
it, and that any one investing only a small amount in that 
way was simply throwing money away. The busi- 
ness cannot certainly be started on nothing, and run itself; 
that those who do make money in that business have 
more than the usual amount of skill and business tact. 

We must admit that an ordinary amount of common 
sense and judgment is required to carry on any branch of 
business successfully, and the poultry business is no ex- 
ception to this rule. But a corresponding amount of 
capital is needed to meet the requirements of the trade? 
and to insure comfort at least. What would we think o£ 
a man starting out to make a fortune (or even a reason- 
able amount of money) on stock of any kind, who would 



PROFITABLE POULTRY RAISING. 23 1 

Start by procuring, or having already on hand, a poor, 
degraded lot of scrubs, and then turn them out to gather 
their living as best they can, leaving them to take shel- 
ter from driving storms under trees or behind fences, 
and should they come to the barn to seek shelter, to be 
driven away to seek their own shelter? You would soon 
pass judgment on him and mark him down as doomed to 
the misfortune of failure, which would seem inevitable, 
for it would be unjust and contrary to the laws of cause 
and effect for such a system to succeed. 

I need not make the application; you can see at a 
glance that the shoe fits, and I suppose you will have to 
wear it until you can make a change for the better. I 
wonder how many of our readers have ever seen fow r ls 
roosting in the trees, on fences or under a few loose 
boards in mid-winter, simply because "anything is good 
enough for the chickens." 

I imagine many have seen such a sight, and perhaps in 
their own yards; we hope many have repented ere this, 
and are on the high road to success. Persons keeping 
fowls in such a manner have no need for the huxter until 
nearly June ; perhaps not then, for men do not gather figs 
from thistles, nor eggs from hens that are so nearly frozen 
to death that the food they receive is scarcely sufficient to 
keep "soul and body together.'' It would seem that many 
of us do not deserve eggs, or even fowls, for such inhu- 
man treatment. There is no branch of farm economy 
that will pay such a handsome dividend on the capital in- 
vested as the poultry business, where it is carried on in a 
systematic manner. Comfort must always be the ruling 
watchword which necessitates a moderate invest- 
ment. 



232 PROFITABLE POULTRY RAISING. 

MAKE CAREFUL SELECTIONS. 

In order .to keep the character of a flock to fall vigoi 
and stamina it is important to be careful in selecting only 
those that are the best. If you intend to discard any- 
thing, let it be from the bottom. Always reserve the best 
to breed from. The transmittal of good qualities can be 
done only by those that are perfect, and he who is careful 
in selecting only those best fitted for the purpose of im- 
provement, not only elevates the poultry in his own yards, 
but confers a favor and benefit on everyone who patron- 
izes him. It is by sound judgment, careful observation 
and unceasing watchfulness that the present breeds are 
becoming better and better as time passes along. By all 
means, if poultry is an object, do not trust to any hap- 
hazard risks, or unfounded hopes, but rely solely on the 
best attention that can be personally given. 

The fall is the time in which to make selections of the 
pullets that are intended as winter layers. It must be 
considered that fowls are adapted for particular seasons, 
according to the breeds. The Leghorns commence lay- 
ing very early, but unless given warm quarters and the 
best of feed, rarely make good winter layers. In fact, all 
fowls should be made comfortable during the winter 
season ; but there are breeds endowed with heavier and 
closer feathering than others, which are thereby enabled 
to retain the animal heat longer. An examination of the 
Leghorn hen will demonstrate that the body under the 
wings is sometimes nearly naked, being covered only by 
wings, while the body of the Brahma is covered not only 
by the wings, but also by a heavy fluff feathering, soft 
and downy, which is serviceable during the long season. 
There may be exceptions, but such is usually the case. 









PROFITABLE POULTRY RAISING. 233 

Leg feathering, however, is of no advantage, as the 
feathers keep the legs continually damp, where the fowls 
are confined on heavy clay soil. The comb is another 
obstacle to the Leghorns, Black Spanish and Plymouth 
Rocks, such fowls having tall, single combs, which are 
easily frosted when exposed to severe cold winds, or when 
thev become wet, as the danger of freezing is thereby in- 
creased. The combs may be cut off close to the head, as 
also the wattles, if necessary, which operation is not neces- 
sarily dangerous, but sometimes beneficial, when the 
combs are very heavy. 

In selecting the winter layers it is best to reserve those 
that were hatched early. If the small breeds are kept, 
the pullets hatched as late as the beginning of June some- 
times begin to lay about Christmas, but those a month 
older will give more satisfactory results. The large breeds 
— Brahma, Cochins and Plymouth Rocks — -require more 
time during which to grow and mature, and pullets of 
such breeds, when intended as winter layers, should be 
hatched as early as possible, March being the month pre- 
ferred, but later hatched pullets of the large breeds often 
begin to lay early, and produce quite a number of eggs 
before spring begins. Langshan pullets begin to lay 
nearly as early as Leghorns, which is a good quality for 
a breed of large fowls, and the crosses of the Langshan 
\vith mixed or common fow r ls also produce good early 
layers. 

CULL THE FLOCK. 

Each year select oul and get rid of all the old fowls. 
January is a good month to do this, as they will bring 
about as much then as at any other time, and further ex- 
perrse in the way of care and feed is saved, also the risk 



234 PROFITABLE POULTRY RAISING, 

of death or disease by having too many together. Al- 
ways retain the early hatched pullets and last year's hens, 
as they will be the most profitable ones. Early pullets 
are the birds for early winter layers. The man misses it 
who sells them for broilers at a low price, and the early, 
molting hens are the ones that will be your winter layers 
next to the early pullets. If the hens begin to molt early 
they will get through the process before winter sets in, 
but if they begin to molt after cold weather comes they 
will not lay until spring, whether they finish before spring 
or not. A hen usually requires three months during 
which to molt. Little or no profit can be expected from 
old fowls, those in excess of two years. Very valuable 
hen-mothers may sometimes be retained several years 
longer for chicken-raising, but the rest should be gotten rid 
of. The most profitable fowls are pullets. 




GAME FOWLS. 

Irl January, or the fore part of February, get some pure 
bred cocks to mate with the hens retained, using goo d 
judgment as to the breed, if a cross is desired. Too 
many cocks in a flock are worse than too few. The 



PROFITABLE POULTRY RAISING. 235 

right proportion is a matter for some study, and depends, 
in a measure, on the capacity of the cocks. Very clumsy 
ones should be avoided. 

INCUBATORS. 

Incubators can doubtless be made useful on many farms, 
by giving them close study and attention. No success 
need be expected without that. But when the purchase 
of one is being contemplated, I would advise the purchase 
of a small or cheap one to start with, and by experiment- 
ing with that, it can be ascertained as to whether it is 
profitable or not. There are but few things that can beat 
nature producing life. They may be one, but I doubt for 
the general farmer, if they are as cheap and reliable as 
hens. Of late years poultry keeping has become a pur- 
suit of care and system to make it a success, and it is in 
the order of business with poultrymen to be prepar- 
ing for the spring trade. We have our monthly work 
before us, and every month has its allotted share, whether 
it is preparing for the shows, selecting and mating the 
breeders,putting things in shape for hatching and caring for 
the broods, and so on through the whole annual routine. 

Spring has many drawbacks, and at the same time we 
are most sanguine about doing great things, our plans 
and prospects may fall through and burst like a bubble. 
Our hens which we have anxiously watched for the past 
few weeks, to see signs of broodiness, are deceiving us by 
their merry cackle. Sometimes this is provoking 
when we have made up our minds to have some early 
chicks. But there is another feature about it; every bak- 
er's dozen brings in a few dollars, and we are quieted for 
the time being. Some breeders will get mad and resolve 
to have an incubator which will, they say, u do away with 



236 PROFITABLE POULTRY RAISING. 

this eternal watching and waiting for hens to sit. It can 
be set up at all seasons; it will regulate itself; it needs no 
coaxing to incubate, nor no food during the time of work 
but some hot water, and the chicks will roll out by the 
dozens." Now that is all very well to talk about, but 
you must prepare for disappointments. 

HOW TO FEED FOWLS. 

Feed regularly and in variety. Hide the grains in 
chaff or leaves, and let the fowls hunt and scratch them 
out. Never throw huge masses of food before them if 
you wish them to do well. 

Fowls in confinement must have grass provided for 
them, or they will not thrive. Careless observers will be 
surprised to know how much grass a hen eats in a year, 
A small flock will keep down all vegetation in a yard of 
considerable size. 

Instead of giving all the skimmed milk and buttermilk 
to the pigs, allow the hens to have a share, all by them- 
selves, in nice clean pans, and see if they don't pay you 
as well for it. * A little bran or meal stirred into it helps 
powerfully. Charcoal in feed will produce a greater 
amount of flesh and fat in poultry than the same quantity 
of feed without. 

Indian corn should be fed sparingly in the summer 
season to fowls, as it has a tendency to fatten to excess; 
but if fed whole once a day, and in the evening, it is bene- 
ficial. Charred corn is an excellent food for laying hens y 
and serves to keep them healthy and vigorous. Do not 
feed entirely, but give once a day, and be careful in pre- 
paring it, or it will burn to ashes. Ground or cracked 
corn is better fed in the morning, and if mixed with other 
food is better than if fed alone . For chicks, feed meal or 



PROFITABLE POULTRY RAISING. 237 

soft food wet with milk during the day, and in the even- 
ing cracked corn, wheat, or some other whole grain.' 

The last thing that the little chick does before leaving 
the shell is to draw into his body the yolk of the egg, 
from the white of which the body of the chick has been 
developed. So the first food given it should not be ma- 
terially different. Boiled eggs, crumbled into little bits, 
form the most natural food that the little chick can have. 
But don't be in a hurry to feed it. Full and plump as it 
is when it comes from the shell, it will not need food for 
at least twelve hours. In that time it has learned the 
use of its legs, and is much more active than at first, and 
will readily pick up food that its wise old mother invites 
it to partake of. 

Soft food, with now and then seeds and small grain, is 
much better for young chicks than an exclusive diet of 
whole grain. Young birds, like suckling animals, cannot 
masticate solid food, for the organs of mastication and 
digestion are unable to perform the work in a healthy 
manner. 

The great objection to soft food, such as corn meal 
dough, is the way in which it is usually mixed up for 
chicks. When it is porridgy it is not fit for them, as it 
sours in their crops, and causes diarrhea. Stale bread 
crumbs sopped in milk, "Johnny-cake," brown bread, 
boiled rice, cracked wheat, millet, and a little cooked 
food occasionally, will make them grow nicely. 

When the chicks run around and pick bugs, seeds, 
cracked corn and wheat, it is good for them, for then they 
are able to partake of more solid food. They should 
have no more food at a time than what they will pick up 
clean, for if left to be soiled or trampled upon it is unfit 



238 PROFITABLE POULTRY RAISING. 

for use; and once rejected, they seldom touch it afterwards. 

It is noticeable with fowls, particularly young birds, 
that they will pick up fresh food as often as it is dropped 
to them. Variety of food, or change in the manner of 
cooking and preparing it, makes it more relished. It 
costs no more, or at least not much more, to provide a 
variety of food than one or two kinds. Still many breed- 
ers use but one or two kinds of grain during the year, 
and believe there is economy in it. 

In the winter season, fowls can get but little to eat ex- 
cept what is given to them by hand. They may be able 
to pick up something in the barn-yard, where grain-fed 
cattle and hogs are turned every day, but a great many 
poultry keepers have no stalls or barn-yards for 
poultry to forage in, hence they are entirely dependent 
on their keepers for support. 

The food and the manner in which it is fed has a great 
deal to do with the health and well being of fowls in the 
winter season. They like a variety of food at all seasons, 
but especially in cold weather. When fed a variety of 
good food and housed well, you may expect a good sup- 
ply of eggs in winter. 

Feeding requires judgment; for fowls, in order to lay 
and give good results, must be given a variety, green 
food being allowed as a regular addition to the supply of 
grain. Meat in some shape is also essential, and good 
quarters and pure water are very important. As eggs 
bring better prices in the fall and during the winter than 
at anv other time, the breeder will be well rewarded for 
the care he may bestow if the fowls are properly at- 
tended to and their wants amply supplied. 

Exercise is very important with all fowls, whether old 






PROFITABLE POULTRY^ RAISING. 239 

or young, and especially to laying hens, where eggs are 
to be used for breeding purposes. 

It is desirable in winter to have the floor of the hen 
house covered with chaff for the fowls to scratch in, for 
this keeps them active, and gives them the exercise they 
so much need. 

Every hen in high health has a bright red, or crimson- 
colored comb. All laying hens show that color. It is 
always absent from a hen which has "sat" three or four 
weeks. She is not in a laying condition. 

Egg shells should be crushed before feeding them to 
the fowls, for when fed whole it is apt to teach them the 
habit of eating their eggs. I think to burn the egg shells, 
and feed bone dust or ground oyster shells would be 
better, and would prevent this habit. Iron nails thrown 
into the drinking water will make a good tonic for the 
fowls, or else use an iron vessel in which to give them 
their drink. In absence of this a tablespoonful of tincture 
of iron in half a gallon of water is good. The want of 
pure and fresh water accounts in many instances for the 
lack of eggs during the winter season. Fowls require a 
constant supply of water, and without it will not lay. 

Good care for poultry is especially necessary during 
the molting season. Feed generously, and provide shel- 
ter from inclement weather, for at this period their sys- 
tem is thoroughly drained, and they are liable to disease. 

NESTS FOR SETTING HENS. 

A writer says: "We have found by many years' ex- 
perience in the setting of hens and rearing of poultry, that 
the best nest for setting purposes is the sod box. It is 
made as follows: Take a square box, or make one 12 or 
x6 inches square and about 14 inches deep, cutout a blue- 



24O PROFITABLE POULTRY RAISING. 

grass or timothy sod just large enough to fit the bottom 
of the box, and about four inches thick ; place the grass 
side down, as it is good to hold moisture ; place about two 
inches of straw or grass on this— the finer the grass the 
better — dampen the nest with milk-warm water before 
setting the hen; then dampen every five days until the 
eggs are hatched. If the hen is a good sitter, you will 
get a hundred per cent, from the fertile eggs. Turkeys, 
geese, and all fowls in the wild state, build nests on the 
ground. The sod box makes up for the deficiency in 
dampness." 

This advise is very good, for no doubt the proper way 
to make a nest for a hen for any purpose is to follow na- 
ture as close as possible, or else let her make her own 
nest. Another good way to form a nest is to saw a bar- 
rel in two in the center, then cut off two or three of the 
staves, so as to form a place for the hen to get in; turn 
the barrel upside down, and form the nest on the ground. 
This makes a dark and damp nest, such as nature requires. 
Have a watchful eye on the sitting hens. A hen should 
not be entrusted with the eggs until she has left her nest 
once or twice, and returned to it without too long an ab- 
sence. Arrangements should be made whereby she will 
not be interrupted by other fowls. Food should be within 
her easy reach, so that she need not be long in quest of 
it. Corn is the best food for her, and green or soft food 
should not be given her during this period, as they induce 
a laxative condition. A dust box should be provided, so 
she can take her baths ; for the hen is a cleanly creature 
if she has an opportunity to be so. 

Fanny Field says: " A beginner wants to know how 
poultry raisers manage to make one hen own two broods 



PROFIT ABLK POULTRY RAISING. 2z|_I 

of chicks; says she has tried it more than once, but the 
hen would fight all the chicks except her own. Didn't 
go to work right, my dear; you must mix the two families 
before the hen rinds cut how many children she has of her 
own, and what they look like. Slip the extra chicks under 
the hen before she leaves the nest, and in ninety-nine 
cases out of a hundred she will think that she hatched 
them all. Or if you take the hen from the nest before she 
gets ready to leave, give her all the chicks when you 
put her in the coop. Sometimes a dark hen will object 
strongly to a single white chick, but if she has half a 
dozen of that color she will own them all. 

POULTRY IN THE GARDEN AND ORCHARD. 

It is a very excellent practice to. place newly hatched 
broods in an enclosed garden that the older fowls do not 
have access to. Confine the mother hen in a coop, which 
may be placed in the shade of any small fruit tree or 
bush. As chicks require soft and delicate food at first, 
it is difficult to feed them if their coops are placed where 
the rest of the flock can pillage freely, but if allowed 
access in the garden, they w r ill run about, doing 
no harm. Their little bodies and feet have no impres- 
sion on the soil; they do not scratch, seem never disatis- 
fied, but find pleasure only in the pursuit of food, or in 
basking in a warm corner in the sun's rays. While in 
this stage of infantile innocence the little creature can in 
the garden perform a vast amount of good. Their little 
eyes spy out and little bills gather myriads of insects that 
are not easily visible to the human eye. Perhaps owing 
to the very minute nature of the food they gather, arising 
from their characteristic voracity, they are always roam- 
ing about and doing useful work. This is a matter that 



242 PROFITABLE POULTRY RAISING. 

should be practiced when possible. I believe that if farm- 
ers and fruit raisers knew the benefit arising from such 
management, they would at once adopt it, for in almost 
all instances whenver a fruit tree is in the poultry yard, 
it seldom fails to bear. Knowing this to be the case, it 
could be made very profitable, as far as practical, to con- 
fine the poultry in the orchard. The good results are 
more noticeable with plums or peaches than with apples, 
as they destroy the worms that are destructive to that 
fruit. 

SUNFLOWER SEED. 

I do not suppose that the sunflower will very soon com- 
mand itself to the general run of farmers, as a crop, how- 
ever valuable it may be. But there is no doubt that as a 
valuable food for poultry, the seed of the sunflower is 
worthy of consideration. As it is so easily grown and 
gathered, every farmer should try and raise a large 
amount and store it away in order to feed to poultry 
in the winter, as it is a very valuable food, and especially 
as a change of feed. 

POULTRY HOUSES. 

Poultry cannot be kept to advantage unless they have 
a properly arranged house for their accommodation. 
This is just as necessary to their well being as it is that 
the cattle or horses should have a good barn. Poultry 
houses need not be expensive, but should be built snug 
and warm. The three principal errors most common in 
the management of poultry are : First, allowing too many 
fowls to mass together. Second, neglecting to keep the 
house and yard as clean and as disinfected as they should 
be. Third, allowing them to roost in the peach or apple 
trees around the house, or in a rail pen with a leaky roof. If 



PROFITABLE POULTRY RAISING. 243 

you have not built a comfortable poultry house, it is time 
to be at it, if you want to get any good of it, or rather if 
you want your fowls to. In the fall is the time to look well 
to your poultry houses, and see what is needed in the 
way of repairs. To begin with, the houses must not only 
be air-tight, but be heated by the sun or artificial heat, 
and can be of any design you desire. The building may 
be a lean-to, fronting the south or south-east, with win- 
dows in front; or, made with a roof having a long slope 
on the south side, with an ordinary greenhouse sash to 
admit light. Proper means should be taken to ventilate 
the house, but the ventilation so constructed that the 
draught will not strike the fowls, as it is liable to cause 
disease and freeze their combs. Do not complain because 
your hens lay no eggs, if you have allowed them to have 
their combs frozen. It will take them some time to re- 
pair the damage which your neglect has caused. You 
are guilty, and suffer financially. They are innocent, but 
must suffer physically. 

There is a good demand for eggs in winter, and the 
farmer should endeavor to have his hens in such condition 
that they will produce eggs at this time, when they are 
worth twice as much as they are in summer. 

The best and most natural flooring for hen houses, all 
things considered, is clean, dry earth upon an earth floor. 
In cleaning the house, always take out part or all of the 
loose earth with the manure and replace it with fresh earth. 

One of the principle advantages of having a separate 
house for poultry is in being able to save their droppings. 
These should not be allowed to accumulate all winter, but 
should be removed at least once a week, as they are a 
fruitful source of disease if not so removed. You will be 



244 PROFITABLE -POULTRY RAISING, 

surprised how many barrels of the best of fertilizer you 
will have next spring, if you thus save the droppings from 
twenty well fed fowls. 

In the winter, when you think the hens eat their eggs 7 
first be sure they have any to eat. Second, remove the 
cause, and it will soon stop the habit. It is usually acquired 
by several hens crowding into one nest, thus breaking the 
eggs. The hens soon find they are good to eat, and that 
the shells supply their peculiar appetite for bone, and so 
are apt to continue it. It is a bad plan to throw the emp- 
ty shells into the poultry-yard without first crushing them 
fine, or mixing them with other food. Crushed oyster 
shells and broken bones will supply the hens with what 
they want. These should always be where the hens can 
get them, and it is wonderful what an amount of them 
they will devour. It is folly to suppose, as some, that the 
few egg shells they give them ought to supply them with 
shell-making material for all the eggs they expect them to 
lay. I have seen the lime picked off of white-washed 
buildings as high as the hens could jump, and have heard 
the owners complain because the "vile hens" wouldn't re- 
frain from this practice. Give them fresh shells, or at 
least bone material of some sort, every day or two, and 
it will not only increase the production of eggs, but pre-^ 
vent the hens from eating them. 

Also charcoal and lime should be allowed fowls always. 
Let them have all they w T ill eat. Even if the fowls are 
not confined, but especially so if they are. Charcoal 
pounded up into bits of pieces about the size of a grain 
of corn, or a little finer, should be put where the fowls 
can have easy access to it, and they will soon make use 
of it. 



PROFITABLE POULTRY RAISING. 245 

GOOD AND POOR EGGS. 

The difference between an egg laid by a plump, heal- 
thy hen, fed with good, fresh food daily, and an egg laid 
by a thin, poorly fed hen, is as great as the difference be- 
tween good and poor beef. A fowl fed on garbage and 
weak slops, with very little grain of any kind, may lay 
eggs, to be sure, but when these eggs, are broken to be 
used for cakes, pies, etc., they will spread in a weak, 
w r atery way over your dish, or look a milky white, in- 
stead of having a rich, slightfy yellow tinge. A "rich 
egg " retains its shape, as far as possible, and yields to 
the beating of a knife or spoon with more resistance, and 
gives you the conviction that you are really beating 
something thicker than water or diluted milk. 

A fresh egg has a clear, yellow color when held to the 
eye so that the sun or a bright light can fall upon it. The 
fingers should enclose it so that the light is excluded from 
passing between the fingers and the shell. Eggs which 
admit no light are bad. Some dealers who handle large 
quantities of eggs " candle " them — that is, examine them 
in a dark room by holding them near a candle or lamp, to 
see if light will pass through. 

HOW TO PRESERVE EGGS. 

The different methods for packing and keeping eggs 
for future use are as numerous as the different cures for 
fowls. But a method that we have always found to be 
successful, and one that can be relied upon, providing 
the eggs are fresh and the packing properly done, is to 
cover the bottom of a keg, cask, jar, or whatever you 
choose to pack in, with a layer of fine salt two inches 
deep; upon this place the eggs, small end down, and far 
enough apart so that they will not touch each other or 



2^6 



PROFITABLE POULTRY RAISING. 



the sides of the receptacle; then put on another two- 
inch layer of salt, then another layer of eggs, and so on 
till the package is full. This is, on the whole, the best 
method for house-keepers, and for those who have only a 
small number to pack for market. The salt can be used 
over and over again. 

Pickled eggs won't boil. Whenever they come in con- 
tact with hot water, the shell dissolves partnership in the 
middle. 

WEIGHT OF EGGS. 

Shall eggs be sold by number or by pound, is a mo- 
mentous question that is said to be agitating several Pari- 
sian scientists. It has been learned that the average 
weight of twenty eggs laid by fowls of different breeds 
is two and one-eighth pounds. The breeds that lay the 
largest eggs, averaging seven to the pound, are Black 
Spanish, Houdans, La Fleches and Creve-Coeurs. Eggs 
of medium size and weight, averaging eight or nine to 
the pound, are laid by Leghorns, Cochins, Brahmas,. 
Polands, Dorkings, Games and Sultans. Hamburgs lay 
about ten eggs to the pound. Thus there is a difference 
of three eggs in one pound weight. Hence it is claimed 
that in justice to the consumer, eggs should be sold by 
weight. 

It would be found better, both for the producer and 
consumer of eggs, to sell by weight rather than number, 
for as the market is to-day, small eggs sell for the same 
as nice, large ones. 

VERMIN — LICK. 

We all know what a dust bath is, for we have seen 
the fowls, hundreds of times, at work dusting themselves. 
A heap of ashes, pile of dirt, or a scooped out place in 



PROFITABLE POULTRY RAISING. 247 

the ground, any convenient spot that affords a good op- 
portunity for fowls to throw the dust over themselves, is 
suitable as a place for a dust bath. 

Thev dust themselves in order to rid themselves of 

j 

vermin. They can very easily get rid of lice if you give 
them a chance, but unless they are protected against their 
return, the fowls cannot keep themselves rid of them. 
The dust bath drives away the lice, but only for the time 
being. If the quarters are filthy, they will soon swarm 
with lice; and as soon as evening comes, and the birds 
return to roost, the lice attack them again. There are 
two kinds of lice that trouble them most. One kind re- 
mains on the body until driven off by the dust bath, but 
the other kind " loves darkness rather than light, because 
its deeds are evil," and so it attacks them when on the 
roost, like the chinch or bed-bug, and sneakingly hides 
away on the approach of day. They inflict terrible suf- 
fering on the fowls, and there can be no thrift or enjoy- 
ment of health in the presence of these detestable para- 
sites. To be rid of them is to put the quarters in a clean 
condition, and there is nothing equal to a thick daubing 
of whitewash with some carbolic acid added. It will not 
do to give the quarters one cleaning and then stop. 

A careful use of kerosene oil will keep off lice. Coal 
tar is also frequently used to good advantage for the 
same purpose. Apply it with a brush into every crack 
and crevice where there is any chance for vermin, and it 
will keep them off. 

There is no use in cleaning }^our poultry houses unless 
you burn the old nests. They will be sure to harbor 
more of the various kinds of poultry parasites than 
you can ever exterminate with a whitewash brush. 



248 PROFITABLE POULTRY RAISING. 

Lice are a great pest to poultry, as well as to any other 
stock, and it is impossible for them to do well with this 
annoying pest sucking the life-blood away from them all 
the time. 

If you notice a fowl drooping, or standing off by itself 
"all drawn up in a bunch," watch it closely, if you can 
see no indications of cholera, if it eats when food is 
thrown toward it, but quickly resumes its uncouth posi- 
tion, examine it carefully to- see if it is not infested with 
vermin. Several kinds of lice give trouble in the poul- 
try house, but those very small ones, scarcely discernible 
to the naked eye, are the worst. Examine carefully un- 
der the wings, and in the fluff of the bird. If you find 
them you may not be able to get rid of them without 
'"doctoring" the whole flock, and the premises they oc- 
cupy. 

Treatment: Apply light on the head and around un- 
der the wings, coal oil and lard equal parts, mixed. 
This will soon rid the fowls of them, but will be of little 
use unless the roosts and nests are thoroughly cleaned. 
All poultry houses should be looked after three or four 
times a year, or oftener, if necessary; the nests cleaned 
out and replenished with new straw, and sprinkled light 
with flour or sulphur; the roosts and floor well cleaned 
of droppings, and the floor well sprinkled with air-slacked 
lime, the roofs and sidings kept well whitewashed, and 
all openings that permit a draught of air direct upon the 
fowls kept closed. It is in this way so many catch cold, 
which soon brings on a more fatal disease. They should 
have clean water to drink at all times, and once a week 
give them one tablespoon of tincture of iron to a half 
gallon of water, or else use an iron vessel, or a trough 



PROFITABLE POULTRY RAISING. 249 

with some old iron in it for them to drink out of. Avoid 
the use of musty food at all times and change their food 
often. By so doing it will go a long ways towards in- 
suring health and prosperity among your fowls. 

DUCKS. 

We are occasionally led into wondering why more 
ducks are not bred and marketed among our poultry 
breeders in America. We have now in this country 
three or four varieties of imported ducks, at the head of 
which the Pekins stand to-day, without question, for size, 
early maturity, hardiness and thrift. The Aylesbury 
(pure white, like the Pekin), the Rouen (brown or parti- 
colored, and the Cayuga (black), are notable and of good 
quality. Each of these varieties, within my knowledge, 
have been successfully bred upon a country place where 
there was neither pond or rivulet for their amusement. 

The ducklings were hatched under hens, and the ducks 
were raised with the other poultry and fowls on the es- 
tate, with similar feed and care, the owner claiming that 
for marketing purposes ducks can be reared, like other 
fowls, upon dry land, without any perceptible difference 
in their thrift during the season. The Cayuga duck has 
not been extensively propagated until of late years, al- 
though it is well worthy of cultivation, and the best of 
dark ducks. Ducks should be allowed as much liberty 
as possible, as they are not partial to confinement, like 
chickens. When they are kept in the poultry yard with 
hens they become quarrelsome, and do more damage 
than they are worth, and for that reason should be kept 
separate, or allowed to run free. 

DUCKS AND DUCK HOUSES. 

As a poultry breeder remarked: "There is money in 



25O PROFITABLE POULTRY RAISING. 

ducks, and a goodly quantity of it, too, provided you 
know how to get it out and have the facilities for breed- 
ing them successfully. The one thing essential is plenty 
of running water; a small stream or pond near by is most 
excellent, and far better than a river or large stream, in 
which latter the young ducks are apt to fall an easy prey 
to snakes, turtles, etc. Artificial ponds can be construct- 
ed, though these are often objectionable, on account of 
their liability to become stagnant. If this can be avoided, 
by some way insuring its being kept fresh and pure, it is 
as good, to all intents and purposes, as a stream. 

In breeding ducks, keep them in the yards in the morn- 
ing until about ten o'clock, by which time they will have 
laid their eggs; after that they can be given their liberty. 
Keep the ducks laying all through the breeding season, 
and set all the duck eggs under hens. As soon as the 
young ducklings appear, transfer them to a commodious 
coop with their foster-mother, and make a small pen for 
them. Keep a shallow pan or small trough in the pen, 
and keep constantly supplied with clean, fresh water, until 
they get well grown and fully feathered; do not let them 
frequent the pond or stream, but give them plenty of 
room to run around on the grass, when the due is off. 
When they get fully feathered, let them out into swim- 
ming water, and they will be happy. 

It is surprising what a large flock of young ducks can> 
in this way, be reared from a single trio of ducks in a 
good season, as ducks get most of their living off the 
grass. Breeding ducks cannot be kept up in pens, for 
they copulate in the water, and unless they have swim- 
ming water their eggs will generally be unfertile ones. 

Any little, low, shed-like houses will do for ducks, and 



PROFITABLE POULTRY RAISING. 25 1 

the only thing necessary to keep them properly is to keep 
the place clean and well supplied with fine hay as a bed- 
ding." 




RAISING GEESE. 

The old gray goose and his mates of the white or mot- 
tled variety, so commonly seen about the barn yards in 
certain localities, are bred in considerable number by farm- 
ers and poulterers who have the conveniences and facil- 
ities for rearing this fine water-fowl, but the Embden or 
Toulouse geese are better. 

Three or four geese only should be mated to one gan- 
der, and generally two are sufficient. Laying begins in 
April, or early in May. After the goose has laid her 
litter, from ten to fifteen, she will arrange her nest in sitting 
order and line it with feathers. If the eggs have been 
taken from her they shouid now be returned-, and she al- 
lowed to cover them. As the process of incubation is of 
considerable length — -from twenty-eight to thirty-two 
days — she must be encouraged to leave the nest often for 
food and exercise. A supply of clean water and vege- 
table food, raw and cooked, and also corn should be given 
to keep her in a healthy state* An occasional visit to a 



2.52 PROFITABLE POULTRY RAISING, 

pond of water can do no harm, provided .it is not pro* 
longed until the eggs become chilled. 

OUR NATIONAL TURKEY. 

" Our National bird is not so much the eagle — which 
few of us ever see, except at the Zoo, remarks a writer 
in the Philadelphia Star, or rarer still, on the gold pieces 
but the more savory, the more festive turkey. The tur- 
key may not soar so high in a patriotic sense, but he 
touches the National heart more tenderly, especially 
about Thanksgiving or Christmas time, when men are so 
susceptible to the tenderest influences of life. 

Some writers assert that turkeys were known to the 
ancients, but a writer in the New York Era tells us this 
is an error. It is a nice question, too, who first intro- 
duced the turkey into France, and when. In many parts 
of France jesuite is a familiar name for turkey. The 
very name in the French language would seem to attest 
its American origin, for this country was formerly desig- 
nated Indes Occidentals — hence dindon. Besides this is 
the only country where the turkey is found wild* 







TURKEY COCK AND HEN. 

A turkey in prime condition, properly cooked, is a dish 
of which few persons refuse to partake. The young 






PROFITABLE POULTRY RAISING. 253 

hen turkey, plump and fat, is usually preferred; though 
a young " Tom, " being larger, and weighing from fifteen 
to twenty pounds, can hardly be surpassed when well 
roasted. The old turkey is best for boning, and is excel- 
lent when boiled. Wild turkeys are always to be found 
in seme markets during the winter season. Their flesh 
is darker than the tame, and has a gamey taste. A 
Capon turkey, however, is the most delicious of all, being 
more tender, succulent and finer flavored." Well fat- 
tened and well-dressed turkeys will bring two or three 
cents a pound more than the lean bird. It will not only 
be. better for the purse, but for your manhood, to send 
nothing but finished products to the market. 

Those who have turkeys should feed liberally from 
early fall to Thanksgiving or Christmas. The demand 
for good turkey dinners is increasing. 

FATTENING TURKEYS. 

The Bronze is the king of turkeys. In short, they are 
noted for their great size and rich, changeable bronze 
colors. They are always beautiful; are pretty good for- 
agers, and it costs little to raise them where grasshoppers 
and insects are plenty. They are No. 1 layers, hardy, 
and easy to raise; they make a very rapid growth, and 
if the winter is not too hard, and does not set in too early, 
young gobblers will weigh twenty-five pounds at about 
six months of age, and hens about thirteen or fourteen 
pounds. Turkeys, unlike chickens, grow all winter, and 
make weight for the seed they consume. The bronze do 
not fully get their weight until they are about three years 
old. At maturity, hens weigh from fifteen to twenty 
pounds, and gobblers from thirty to forty pounds each. 

" In most sections turkeys are very profitable, and no 



254 PROFITABLE POULTRY RAISING. 

doubt the weight can be made from about the same feed 
and trouble that is given to the rearing of small, common 
turkeys. It pays to keep the best blooded stock, if we 
get much larger returns from our outlay. . We give it as 
a fact, which many persons do not understand, that tur- 
keys shrink from three to nine pounds in shipping, as be- 
ing nervous they eat little, and the journey worries them. 
They soon recover, however. Customers are apt to 
weigh them upon receipt, and many a seller gets a curs- 
ing for sending lighter weights than he represented, when 
it was owing to the shrinkage of the birds. They should 
not be weighed under three or four weeks of good keep- 
ing after their arrival on a new place. Shrinking hap- 
pens the same with other fowls, too." 

DISEASED POULTRY THEIR SYMPTOMS AND TREATMENT. 

CHOLERA AND ROUP. 

All kinds of poultry, especially chickens and turkeys, 
are subject to diseases similar to those of the hog, (known 
as cholera and roup,) and is as infectious or contagious 
with them as with hogs. This view of the matter sug- 
gests the propriety of adopting such measures with the 
first cases in a locality as shall prevent the spreading of 
the disease in any way. The diseased, in any case, should 
be kept apart from the healthy ones until they have well 
recovered, and upon the appearance of the disease should 
be cared for immediately. Fowls show signs of sickness 
immediately after they are attacked. Perfect health with 
poultry is best shown by the bright scarlet color of the 
comb, their cheerfulness and elasticity of step. As soon 
as the fowl feels unwell the comb changes color, at first 
pale and then purple, and they refuse to eat or leave the 
roost, often remaining there until death. 



PROFITABLE POULTRY RAISING. 2 55 

HOW TO TELL A SICK FOWL. 

The comb and wattles are the parts of a fowl to ex- 
amine first in case of sickness, as they should always be 
of a bright scarlet color. When the comb looks white, 
or pale, or black, something is wrong; even lice will cause 
the comb to change color to a certain extent, when there 
is refusal of food, for no healthy fowl will refuse to eat if 
fed on a variety of food, unless already full. Thirst, to a 
great degree, is another sign; and a nervous, uneasy look 
is a warning. A sick fowl often drinks to excess, es- 
pecially when attacked by cholera; but again at other 
times, it refuses both food and drink. Sometimes a hen 
will go moping about with drooping wings, with no other 
signs of sickness. Whenever the comb, however, does 
not show a bright scarlet, and the fowl is not lively, it 
should be examined and treated immediately. Delay is 
dangerous with fowls, and sickness among them is hard 
to eradicate if not driven off early. A fowl may suffer 
from a want of certain food which it cannot get in con- 
finement, and unless gratified will show signs of sickness. 
For this reason, often a change of food w r ill effect a cure. 

CHOLERA. 

This name is given to a disorder of obscure origin and 
character, which has proved itself to be one of the most 
rapidly destructive known to poultry keepers. It is by 
far the most common in the South and West, where also 
it is most fatal, but it has often appeared in the eastern 
states, and is now becoming very common. The causes 
of the disease do not need to be detailed here at any great 
length. Anything that tends to lower the constitutional 
vigor of the fowl will render it liable to an accession of 
this disease. Unwholesome food, impure and stagnant 



256 



PROFITABLE POULTRY RAISING. 



water as a drink, exposure to the weather or to the de- 
pressing heat of the sun without shade, all of these causes 
increase the liability of the fowl to this disease, as well as 
to many others. The more active and restless birds are 
first attacked, although no age is exempt. On damp and 
clay soil the disease is more prevalent than on sandy or 
gravel soil. Very large and high fed fowls soon fall vic- 
tims. 

Among the causes most prominent in fostering the dis- 
ease is, an over-crowded condition of the coops, and al- 
lowing them to become very filthy. In the first place, 
such a condition of things is directly depressing to the 
fowls. In the second place, the bad air makes good soil 
for the development of poisonous "germs." Cholera has 
been known, however, to attack flocks that are not kept 
in houses at all. Such cases can be explained by the fact 
that fowls thus kept are generally badly protected from 
the weather. Cholera seems to be most prevalent in very 
hot and in very dry seasons. It is infectious, but the in- 
fection does not seem to travel far. Fowls roosting near 
fowls sick with cholera catch it, but whether from them 
or their droppings does not appear. Dr. Solmon says, it 
is only infectious or contagious through the discharges, or 
by eating portions of those that have died with the dis- 
ease, or by eating flies, worms or other insects that con- 
tain the blood of the diseased ones. 

Observers of eminence are of the opinion that it 
depends on a special poison, which comes into the fowl 
from without; that this special poison first affects the 
blood, and that the deteriorated blood produces the 
changes in the liver, and so forth, which constitute the 
disease. It is called cholera, because, as in the Asiatic 



PROFITABLE POULTRY RAISING. 257 

cholera of the human race, it is accompanied by much 
diarrhea, is very fatal, and attacks many individuals at a 
time, but yet it is altogether a different disease. The 
name cholera, to which we have become well accustomed, 
is probably as good as any that can be devised. The 
organ most changed is the liver. This is found enlarged, 
dark green, full of dark blood, congested and usually 
very tender; it can be very easily crushed in the hand. 
The gizzard is soft, and sometimes much smaller than nat- 
ural, and contains half digested food. The crop and in- 
testines are often full of sour, fermenting food, and ulcer- 
ated. The coudition of the liver is the main thing to be 
noted. Of course, you will find the brain, nerves and 
lungs more or less congested, full or darker blood than 
usual, and the heart, perhaps, enlarged. The liver is not 
only the organ the mosl changed, but seems to be the first 
attacked. It comes suddenly; in some cases a fowl well 
to-day may be dead to-morrow, and a whole flock may 
be thus rapidly carried off. 

The discharges at first are yellowish green, or "like 
sulphur and water," becoming thinner, greener and more 
frothy as the disease goes on. The breathing becomes 
heavy and fast, the crop fills with mucus and wind, the 
food is not digested, the eyes close, and in a few hours the 
fowl dies. There is weakness, sometimes extreme; the 
fowl may be unable to stand well, and have a general 
sleepy, moping appearance. There is much fever, great 
thirst, and a rapid, weak pulse. 

Treatment: Use the medicine as directed on page 195 
in English, or . — in German. Separate the sick from the 
well ones, and thoroughly renovate, as far as practicable, 
the roosting places, by removing all the manure and haul- 



258 PROFITABLE POULTRY RAISING. 

ing it away, and whitewashing the roosts and houses, and 
sprinkle the flour with copperas water and carbolic acid, 
or lime. I will not say this treatment will save all those 
that are attacked, which it often does, but I will say it 
will do more than nineteenth-twentyeths of all the treat- 
ments ever published or sold, and is easily used. 

ROUP. 

During damp weather the roup sometimes makes its 
appearance, even when the fowls have received the best 
care that can be bestowed. There are many forms of 
roup, and it becomes contagious in flocks when allowed 
its way unchecked; but the mild form is usually a cold, 
the symptoms being a stoppage of the nostrils, which 
gives the well known hoarse breathing, with the .mouth 
opened. It sometimes appears also as a disease of the 
throat, and other times the eyes and head are affected, in 
all cases attended by general debility, loss of appetite and 
depressed spirits. The most essential object should be 
to separate the sick fowls from the others and remove 
them to a dry, warm location, feeding on soft, nutritious 
food. 



THE AMERICAN SHEEP. 



A TREATISE ON 



Sheep Husbandry. 



ITS PROFITABLENESS, WITH PRACTICAL INFORMATION AS TO BREEDING, 
REARING AND HANDLING, ALSO THE ORIGIN AND CHARACTERIS- 
TICS OF THE VARIOUS BREEDS, WITH SUGGESTIONS 
AS TO FEED AND CARE. 



CHAPTER XV. 

Treatise on Sheep Husbandry. 

sheep husbandry. why wool growers do not fail. 

information as to breeding. rearing and 

handling. origin and characteristics of the dif- 
ferent breeds. suggestions as to feeding and 

CARE. 



SHEEP HUSBANDRY. 

Sheep husbandry in the United States is becoming one 
of the great pursuits of this country. In former 3^ears 
the entire interest in raising sheep was for the wool clip, 
but of late years the production of mutton has been given 
some attention. The Americans still give more attention 
to the production of wool than mutton, while in England 
the reverse is the case. This is only a natural result of 
the different conditions of the markets and surroundings. 
England is the best mutton market in the world, while 
wool commands the best prices in the United States. 
That these conditions will change is not a matter of very 
much doubt, especially in the east, and near large cities, 
where there is a demand for mutton, and especially lambs, 
but still the time has not come yet, when mutton sheep are 
as profitable in this country as in England. The Amer- 
ican demand now seems to be for a sheep which grows 
the finest fleece on a medium carcass, producing both wool 
and mutton. Wool must be, for some time to come, of 



262 TREATISE ON SHEEP HUSBANDRY. 

at least equal importance with mutton ; and in many por- 
tions of the country, from necessity, in the far west, away 
from the meat raising markets, the wool must be the 
main object. 

With this business, as with any other, the question is 
often asked, Does sheep raising pay? Judging from the 
reports as given from all parts of the country one year 
with another, it is very doubtful if the breeding and 
raising of any other stock pays as well for the capital in- 
vested, as that of raising sheep. Mutton, it is claimed, by 
the aid of a good fleece, should be raised cheaper on the 
high-priced lands of the Eastern States than beef on the 
cheap lands of the far West. While in the far West, 
where sheep are raised on a larger scale upon the cheap 
lands, it is claimed they pay one hundred per cent, upon 
the capital invested. 

If these claims are true, and no doubt they are, sheep 
husbandry is without question profitable. 

WHY WOOL GROWERS DO NOT FAIL. 

Another question which is often asked, is why wool 
growers do not fail, as other business men do; and is 
answered by a wool grower: "Simply because the 
growth of wool and increase is as perpetual as the times 
in which they live. It matters not how dark the night is, 
the wool continues to grow ; and it matters not how the 
wind blows, or how it may storm, gestation is never long- 
er than one hundred and fifty days. The lambs will 
average one-half females, and often twins, and they breed 
the next year, making "double-compound," a perpetual 
growth, and no loss. Everything that does not go into 
market goes to enrich pastures. Though the landlord 
may be sick, it does not stop the growth of the wool and 



TREATISE ON SHEEP HUSBANDRY. 263 

lambs. Not so with other business. The merchant, 
mechanic, or the man who works for a salary, has noth- 
ing to grow while he sleeps. When his labor ceases his 
income stops, and his expenses are perpetual. It is true 
there are perpetual expenses attending the sheep business, 
but under the most unfavorable circumstances, where 
they can live on the cheap grass lands without feeding. 
the meat of the wethers will pay all expenses, without 
drawing on the wool or increase of the ewes. Hence it 
is like a perpetual stream, flowing into a basin. It is 
only a question of time about filling it to overflowing. 
The great drawback seems to be that men do not relish 
living away from thickly populated settlements and towns, 
depriving themselves of society, for the sake of making 
money. This objection can be obviated in all new coun- 
tries. There are villages constantly springing up, near 
which good sheep farms can be had, where the owner 
can visit his flock daily, and also give his family the ben- 
efit of schools and society. There are many such now on 
the plains, and one is reminded of the patriarchal days, 
for there is no lack of society in the shepherds and in the 
family, and the long summer day and evenings are pleas- 
ant. In short, the way to success and happiness is to build 
up an independent civilization. To a man of energy and 
some means, such a life is pleasant and attractive. It is 
hard to answer the common inquiry as to what the profits 
of the business are. As much depends upon the indi- 
vidual care and management as in any other business, but 
I am safe in saying one hundred per cent, per annum, 
net profit, is realized by wool-growers that make a 
permanent business of it. Many intelligent wool-growers 
are of the opinion that should wool yield only twenty 



264 



TREATISE ON SHEEP HUSBANDRY. 



cents per pound they would have a more pleasant, cer- 
tain and remunerative business than any other branch of 
agriculture in these United States." 

Taking the judgment of those who follow the business, 
there is no doubt but that sheep husbandry, judiciously 
and scientifically followed, is one of the best paying pur- 
suits of the American people, and especially with the 
general farmer who is engaged in mixed husbandry. 




Sheep are especially suited to the small farmer, and to 
the farmer of limited means, on account of the small 
amount of capital and limited range necessary to provide 
for a small flock. 

And it is a well known fact that, with the keeping of 
sheep, the land does not deteriorate, but its fertility is 
constantly increased. So that on lands which have been 
used as sheep walks, when a crop of any kind of grain 
is desired, a marked increase is invariably noticed, as 
sheep distribute their droppings more evenly than cattle, 
and on the highest ground — where they are most needed. 

Again sheep are closer feeders than any other farm 
stock and great foragers, consuming a greater variety of 
food than any other stock ; thus often proving beneficial 
as well as profitable in reclaiming an old farm, or one 



TREATISE ON SHEEP HUSBANDRY. 265 

which is covered over with briers, and it will pay well to 
purchase a flock of sheep to aid in subduing them. 

A comparison was made by Linnaeus, the naturalist, as 
to what kind of stock ate the greatest variety of forage. 
He found; The horse ate 274 species of ordinary forage 
plants, and rejected 212; cattle ate 276, and rejected 218; 
while sheep ate 387 species, and refused but 141. The 
value of the different foods for sheep is a matter of no 
small amount, and one on which the success of the flocks 
depends more than on any other in the far West or else- 
where, when kept in large numbers. In the present state 
of the flock industry every experiment looking towards 
the cheapness of foods should be eagerly welcomed, and 
no doubt the fodder, sorghum, root, and millet crops will 
play an important part in furnishing this cheap food. Two 
sheep can be raised where one is raised now, if judiciously 
cared for, and shepherds would do well to try, on a small 
scale at least, the crops mentioned, and alfalfa besides. 
But in attempting to cheapen the cost of rearing the flock, 
the wool and the carcass should not be forgotten, but let 
them be steadily improved each year. 

Sheep breeding and wool growing are arts which allow 
of no half way measures; but the whole attention of the 
breeder must be given to the management and care of his 
flock, if he expects the highest success. 

INFORMATION AS TO BREEDING. 

In breeding sheep, as with other stock, every one should 
be governed somewhat as to their situation. The eastern 
farmer, or those living near large cities, where they have 
the advantage of a good meat market, can no doubt make 
the production of mutton more profitable than that of 
wool, or the farmer who keeps a few sheep can give them 



-266 



TREATISE ON SHEEP HUSBANDRY. 



better attention than where large flocks are kept; anc 
perhaps those farmers who cannot well keep large num- 
bers could handle the mutton breeds to better advantage. 
They require just such treatment as these farmers are 
best prepared to give them. 

The papers from different sections state that the con- 
sumption of mutton has increased greatly of late. Is not 
this due, to a great extent, to the improved quality of the 
mutton? If so, cannot the demand be much further stim- 
ulated by feeding the people on better mutton still? 

The English sheep breeders pay more attention to mut- 
ton than wool. If we, in this country, would follow their 
example, we would hear no more clamoring about the 
tariff on wool. It is bad enough to fear Australia, with 
thousands of miles between her shores and ours, but the 
difficulty lies in our failure to realize all that is possible 
from the sheep industry, and our failure of breeding a 
better mutton sheep, and striving in which to select and 
grade up the quality. The Oxfords, Shropshires, Hamp- 
shires and Southdowns are becoming numerous, and are 
as far superior to the Scrubs as an electric light is to a tal- 
low candle. Not only do they possess size, but certain 
characteristics that improve the quality of the carcass 
and enable the breeder to secure a higher price for ex- 
cellence, as well as for greater profit for weight. 

It is not altogether the weight that breeders must con- 
sider, though weight is a very desirable matter. We 
wish, in our markets, better mutton, of a juicy, marbled, 
attractive quality, that commands a sale as soon as it ar- 
rives, and which will always be in demand. Such mut- 
ton is as easily produced as that which is inferior, and we 
are safe in guaranteeing a heavier fleece also. The lambs 



TREATISE ON SttEEP HUSBANDRY. 267 

from the improved breeds, or grades, are also more sale- 
able than those from natives, to say nothing of their rapid 
growth and heavy weights at an early age. We have 
alluded to this subject for the purpose of advising the 
farmers to endeavor to raise better mutton, for by so do- 
ing they can laugh to scorn the tariff, and derive a larger 
revenue in a single season from mutton than they can 
from wool in twice that length of time. 

THE COUPLING SEASON. 

"Where the highest type of perfection of offspring is 
desired, the condition surrounding their begettal needs to 
be looked after as carefully as those necessary to their 
proper and rapid development after birth. As a rule, it 
is not good policy to allow rams to run with the flock dur- 
ing the coupling season. When so allowed, all control 
over the crosses is surrendered. The heavier and more 
pugnacious rams soon become masters of the situation, 
though not without much injury to themselves, as well as 
their weaker antagonists. Rams that have quietly lived 
together all the previous season, will be found no excep- 
tion to his rule, when turned with a flock of ewes during 
the rutting time. Add to this the further act that much 
vigor is expended by repeated service of the same ewe, 
and but little experience is required to predict an offspring 
lacking in some of the characteristics of lambs begotten 
under more favorable conditions. When but one ram is 
to be used, and the service required of him quite limited 
—say not more than twenty-five ewes — the lazy man's 
policy of "turning in" may find some excuse; but then 
only with the understanding that he is separated from the 
flock during the night, that both ewes and ram may have 
the rest requisite to a proper discharge of their reproduc- 



268 TREATISE ON SHEEP HUSBANDRY. 

tive functions. We are aware that a different course is 
generally pursued — the exception being found among 
those breeding high-priced animals — but are satisfied that 
it is so pursued at a loss to flock-masters in delaying the 
building up of a thrifty and profitable flock." 

SELECTING A RAM. 

A sheep grower gives the following points in selecting 
a ram : "Every discreet shepherd who is about to pur- 
chase a ram, seeks these three desiderata : First, the max- 
imum wool with the minimum of yolk. Second, the 
greatest amount of muscle done up in the least wrapping 
of skin. Third, an animal that will reproduce himself 
the greatest amount of times, i. e., constitution, wool, 
mutton. In a humid climate one dare not concede a sin- 
gle point in constitution. Unless the flock master has 
personal knowledge of the animal's exceptional vigor, he 
should demand a good barrel, ribs well sprung out, eyes 
large and prominent, and square rump, body coupled up 
rather short, ears thick and soft, and they and the face cov- 
ered with fine, white, silky hair. But in the skin resides the 
surest test. I have known a ram to have nearly all the 
above points and yet be delicate ; but I never knew one 
having a bright, rosy skin to be lacking in robustness." 

THE EWES. 

The ewes should be bred so as to have the lambs come 
as early in the season as possible, so they can be saved; 
better lose two in the spring than one in the fall. As 
the ewes near parturition they should be well fed, with 
an occasional feed of laxative food, roots, or oil meal and 
bran. They should be provided with shelter during lamb- 
ing time*, and so arranged that they can be kept warm at 
cold times. In case they have any difficulty in lambing. 



TREATISE ON SHEEP HUSBANDRY. 269 

they should not be assisted for at least a few hours, but 
let nature alone. When any assistance is given, let it be 
with caution and gentleness. In case of any trouble or 
sicknes, see veterinary department. 

After lambing a ewe should not move about much. If 
she is weak, give her some good whisky or whisky 
gruel. If her teats are closed against the efforts of the 
lamb, try and squeeze them out with the wetted fingers; 
or in case they have grown shut, open them with a knit- 
ting needle, being careful not to insert the needle too far. 
If they are inflamed, bathe with some cooling lotion, and 
hold her while the lamb nurses. If she disowns the lamb, 
or is wanted to adopt another, shut her up with the lamb 
away from the other sheep, and hold her while it nurses. 
Bathe her nose and the lamb's with whisky, which will 
sometimes bring her to terms. 

THE LAMBS. 

New born lambs that can help themselves should not 
be interfered with. If so weak they cannot stand, they 
should be held up to nurse, and in case the ewe has no 
milk, use a nursing bottle with a gum nipple; these are 
now sold by dealers, and should be kept in readiness for 
use. The milk of the cow, fresh and warm, is just right 
for the lamb. It should be given often, but too much 
should not be given at a time. If the lamb be chilled by 
the cold, it should be taken in the house to the 
fire and cared for, by warming and feeding it. When quite 
weak give it milk and a little whisky, which will soon 
restore it. 

In castrating lambs, there are two methods used. I 
have seen both performed with good success. Neither 
one is difficult, and can be done by any farmer. The first 



276" TREATISE ON SHEEP HUSBANDRY. ' 

is, to cut off the lower end of the scrotum, press the testi- 
cles upward and make an incision in the inner skin and 
thus remove them, the same as is done with a pig. The 
other plan is, after removing the end of the scrotum as 
usual, seize the testicles with a pair of pincers, and remove 
them by a quick jerk, without cutting the inner skin. 
This' is thought by some to be the best method that can 
be used. 

WEANING LAMBS. 

They should be weaned at four months of age, and put 
on a good piece of fresh grass. In absence of this, or 
when a rapid growth is desired, they should be fed on 
green fodder, roots or grain, so as to keep them 
growing fast until matured. This is the great secret of 
raising sheep or other stock — early maturity. As cold 
weather approaches, they should be sheltered and well 
cared for. 

THE MUTTON BREEDS. 

The improved mutton breeds which have found most 
favor in the United States, are of the long or middle wool. 
Of the former, the Leicesters, Cotswolds, and New Ox- 
fordshires; of the latter, the Southdowns, Hamp- 
shires and Shropshires. The Leicester sheep are un- 
excelled in earliness of maturity, and none make better 
returns for the amount of food consumed than they do, 
but they require better shelter and care than any other 
variety. The ewes are neither so prolific, nor so good 
nurses, as those of other mutton families, and the lambs 
are delicate and hard to raise. The mutton is- only me- 
dium in quality, owing to the great amount of fat. The 
fleeces are composed of along combing wool, and average 
with select flocks, about ten pounds each. 



TREATISE ON SHEEP HUSBANDRY." 271 

THE COTSWOLDS. 

The Gotswolds are a larger, hardier and more prolific 
sheep than the Leicester, and the ewes are better mothers; 
their wool is valuable for combing use, but the fleece is no 
heavier than that of the Leicester, but their mutton is far 
superior, as it is not so fat, and the fat is better inter- 
. mixed with the lean meat. They are much used in cross- 
ing other breeds and varieties, and are decidedly the fav- 
»orite long wool sheep of America. The Lincolns are as 
large as the Cotswold, though in other respects, as now 
bred, very strongly resemble the Leicester; but the 
fleece is longer and heavier, and unsurpassed in luster, 
commanding, therefore, the best prices in the market. 

THE SOUTHDOWNS. 

The Southdowns are the oldest established short- 
wooled, improved mutton variety. In size they rank with 
the Cotswold, but have a lighter fleece. Their mutton is 
very choice, and commands a better price than that of 
any other breed. They are hardy, good feeders, and 
excellent nurses. 




t 

nam 

THE HAMPSHIRE-DOWNS. 

This. family is the result of a cross between the South- 
downs and a lorig-wooled English variety of greater size, 
and better constitution. They are coarser than the South- 
downs, but possess nearly all the good qualities of that 



272 TREATISE ON SHEEP HUSBANDRY. 

breed and are hardier, and the mutton commands a good 
price. The Shropshire was also produced by a cross of 
the Southdowns with a hardy short-wooled stock; and 
some have a dip of the Leicester and Cotswold blood. 
They are large, and unite to an uncommon degree the good 
qualities of tfre short and long wools. This mutton is of 
good quality, and the ewes prolific and good mothers. 
The Oxford-downs are a comparatively new family, and 
are a cross between the Hampshires, Southdowns or 
Shropshires, and their characteristics are about the same 
as the Shropshires, though they vary some in their ap- 
pearance and quality. 

THE MERINO. 

The American Merino is a descendent of the old Spanish 
or French Merinos, judiciously crossed and bred almost 
exclusively for the production of wool. They are a small, 
compact, hard) 7 - breed, with a very dense fleece, shearing 
some eight pounds per head, of a short, oily wool. The 
Merino is well adapted to be kept in large numbers upon 
the plains, or rough, poor land. They are great walkers, 
traveling a long ways for food, and are freer of disease 
than the larger mutton breeds. Almost all sheep demand 
for their health dry land, but with the Merino, dry land is 
indispensable. There may be wet land in their range, 
but they must not be confined to it. They will thrive on 
less feed than other breeds, and can travel further to ob- 
tain it. Hence they are well suited for all countries 
where sheep raising is done on a large scale. The 
ewes are very prolific, good sucklers, and the lambs 
hardy. The Merino, on account of its density of fleece, 
with which it is well protected, and its hardiness in con- 
stitution can stand more exposure than other breeds. The 



TREATISE ON SHEEP HUSBANDRY. 273 

Merino cannot be matured under three years; this makes 
it necessary that this breed must always remain a large 
producer of wool, and any course of breeding tending to 
lessen the fleece is a move in the downward direction. A 
noted breeder says he believes that the continual use of 
smooth, long-wool rams was contrary to the correct prin- 
ciples of breeding, and always resulted disastrously, and 
what sheep-breeders had yet to learn was that they need- 
ed density of fleece, more than length of staple. Mutton 
sheep, to do well, require richer soils than the Merino, and 
those yielding regular and good food, but they most all 
do better on a rich upland than on low land. 

What constitutes a good sheep ? This is a very impor- 
tant question, yet perhaps no one could give an answer 
which would be satisfactory to all sheep breeders. One 
breeder admires size and symmetry, another desires to 
breed a medium sheep — -good for mutton, with medium 
fleece — w r hile another cares nothing for the carcass, as long 
as he can grow a fine fleece of the greatest weight. A 
sheep adapted to every section and to every breeder's sur- 
roundings cannot be grow r n in the same animal, so that 
a description of a breed which would be one man's ideal, 
perhaps, would be entirely unsuitable to any other man 
or his surroundings. 

A good cross is obtained, when early maturing 
lambs or size is wanted, by using a cotswold buck, 
or a buck of either of the down breeds, with Merino, 
or common ewes. The fecundity and excellent nurs- 
ing qualities of these ewes give them the first place 
in breeding for early lambs; or a common flock of sheep 
can be bred up to a great improvement, by the use of 
a pure buck of the characteristics desired, and the best 



274 



TREATISE ON SHEEP HUSBANDRY. 



ewes of that cross retained and bred to another good buck 
of the same breed. 




A COTSWOLD RAM. 

The realization of profit does not always depend upon 
immediate results. The breeding of a common flock to 
a profitable basis requires some time and means ; but the 
end should be more carefully kept in view than imme- 
diate profit. The flpck should be carefully sorted each 
year, and nothing but the best retained for breeding pur- 
poses. Sometimes large prices can be obtained by letting 
a dealer take the pick of the flock, but this would be 
worse than folly, and would ruin the prospects for years 
to come. The flock should be graded up to a high standard, 
even at considerable cost ; and it should be remembered that 
the choice of the flock which has been bred so carefully 
for years, is worth more to the owner than anyone else. 

In breeding, it is always best to give both the subject 
and the flock some study, and learn exactly what class of 
wool your flock now clips, and what kind would pay you 
best to raise — then breed for this type alone. This is 
very important in securing an even clip of wool of average 
quality. This, of course, cannot be done in one season, 
But by carefully selecting the breeding flock and using a 
ram of the same type of wool, in a short time the flock 



TREATISE ON SHEEP HUSBANDRY. 275 

can be bred up to such a point of excellence that their 
fleeces will be uniform in quality and difficult to tell one 
from another. Until such is the case, as long as in sort- 
ing each fleece has to be thrown into a separate pile, or 
as long as a mongrel clip is raised, just so long will the 
wool have to be sold at a disadvantage. 

SUGGESTIONS AS TO FEEDING AND CARE. 

Good shelter, as well as food and water, is indispensable 
for sheep in the winter time. Their feed should be com- 
posed of a variety of foods. Hay, corn-fodder, corn, oats, 
mill-feed and roots, intermixed and given regularly. 

In growing sheep, the first requisite is an intelligent 
shepherd, the second good sheep, and third good care, in- 
cluding good feeding. This states in few words all there 
is in sheep-growing; but those unversed in the matter 
would be surprised to find out just how much intelligence 
and skill, how much care and feed, and how much capital 
is invested, in rearing a fine flock to produce profitable 
results. The spring is the time when sheep require the 
most careful attention, and is also the season in which, as 
a rule, there is the greatest mortality among them. At 
this season the sheep are weakened in vitality by the long 
winter's cold and storms, and their system is not able to 
withstand the climatical changes which occur at this time; 
and unless very carefully tended they must succomb in 
their weak and debilitated state, to the inevitable. The 
sheep now should have an increase of grain food, and 
their feed be changed, and some kind given them which 
will tempt the appetite. The weak ones should be put 
by themselves and receive extra care. 

In turning sheep out to grass in the spring, it should be 
done only an hour or two during the day at first. In this 



276 TREATISE ON SHEEP HUSBANDRY. 

way they are not so liable to scour, as the change from 
dry to green food is less sudden. If they do scour when 
turned upon grass, feed some corn and bran dry, which 
will check it. 

The sheep should be prepared for the summer by being 
tagged in early spring, before being turned on grass, their 
feet trimmed, and the animals carefully watched, that mag- 
gots do not get on them and destroy them. One principal 
argument for early shearing is that it obviates all danger 
of trouble with these dangerous pests of the flock. Noth- 
ing is more conducive to the welfare of the flocks than 
just such management as will always keep the sheep com- 
fortable, thrifty and in good health. If this is done 
nothing more is needed to insure the highest condition 
and profitableness of that flock according to its grade. It is 
important that the flocks be carefully sorted, and the weak 
sheep not allowed to run with the stronger ones. Sheep of 
different ages and conditions should be sorted into separate 
flocks, and the weaker ones have a little extra feed. Old 
sheep ought to be in a lot by themselves, so as to take 
time to eat their feed, like old men and women take more 
time to eat. Feed a half bushel of grain morning and 
evening, to fifty head; this is enough in one lot to feed 
right and do well. 

In culling out the flocks in the spring, about as good 
disposal as can be made of the culls is to fatten them on 
grass. The sheep can be fattened very rapidly, as well 
as cheaply, on good grass, with the aid of some grain 
twice a day, and the local butchers will, as a rule, pay a 
fair price for such muttons. Dispose of all the yearling 
underlings. The reason for parting with yearling under- 
lings is this : They are liable to breed disease among the 



TREATISE ON SHEEP HUSBANDRY. 277 

flock, and nothing should be retained unsightly to the eye 
of the flock-master. The more evenly sheep are graded, 
the more evenly will they thrive. 

The dav has gone by when a man's flocks will be esti- 
mated and valued by their numbers. Henceforth it will 
be the income that each sheep will yield that will 
determine the value of the flocks, whether it be in wool 
or mutton. Therefore keep none but the best. 

Good sheep require good care to maintain their excel- 
lence, or they will soon deteriorate. 

Do not undertake to keep sheep on low, undrained 
lands. They will surely contract disease, and a sick 
sheep is about as mean a thing as I know of, a sick hog 
not excepted. 

There is nothing more injurious to a sheep than to lie 
on a fermenting manure pile. Therefore keep them well 
bedded. They, of all stock, must have dry and com- 
fortable quarters. 

The sheep is exceedingly neat and even fastidious 
about its food and drink, and hence should have clean 
grass and clear running water. Though they use less 
water than other animals, often passing whole daj r s with- 
out it, it is none the less necessary for their comfort and 
health that it should be accessible. 

Salt regularly twice a week, or keep rock salt where 
they will have free access to it. It is essential to their health. 
It has been proven by actual experiment that beets or 
turnips can be raised, lifted and stored for six cents per 
bushel. At this cost they certainly are a profitable food 
for sheep, and any one who has not tried raising and 
feeding turnips to sheep cannot have a full appreciation of 
the benefit derived from this cheap food, and in the in- 



278 TREATISE ON SHEEP HUSBANDRY. 






creased thrift of their stock. There can be no doubt of 
the advantage of the English method of feeding compared 
with ours, if we compare their immense fat muttons with 
ours; and in all the feeding districts of the English pro- 
vinces turnips are fed in immense quantities. 

Good corn fodder is an excellent sheep feed. It is 
loosening, cooling, and relieves constipation. Also early 
made, properly cured and stored hay, either clover, tim- 
othy, or millet, is far superior to matured hay for sheep. 

Frequently the agricultural papers advise farmers to 
pasture their orchards with sheep. Any one having the 
least practical knowledge of the nature of sheep knows 
that they would rather peel a nice, thrifty young apple 
tree any day than eat the most tender grass, and that they 
will even peel quite large trees. Therefore, they should 
never have access to the orchard. A change of pasture is 
good for sheep, but medium short grass, on high or dry 
land, suits them best. In the fall, if the pasture fails, do 
not put off feeding them hay or grain too late, unless a 
good crop of pelts is wanted in the spring. 

CARE OF SHEEP THINGS TO BE REMEMBERED. 

First, keep sheep dry under foot with litter. This is 
more necessary than roofing them. Never let them stand 
or lie in mud or water. Second, take up lamb bucks 
early in the summer, and keep until December following, 
when they may be turned out. Third, count every day, 
and if any are missing hunt them up and see what ails 
them. If any sheep is hurt, catch it at once and wash 
the wound; and if it is fly-time, apply spirits of turpentine 
daily, or wash with a solution of carbolic acid. If a limb 
is broken, bind it with splinters tightly, loosening as the 
limb swells and bath with arnica. Fourth, keep a num- 



TREATISK ON SHEKP HUSBANDRY. 279 

ber of good bells on the sheep, as they are a protection 
against dogs. 

Fifth, begin graining with the greatest care, and use 
small quantities at first. Feed grain, if you have to sell 
half the sheep to pay for grain for the other half. Sixth, 
separate all weak, thin or sick from the strong in the fall, 
and give them special care. Have some rye for weak 
ones in cold weather, if possible, and be sure to get it. 
Seventh, never let the sheep spoil wool with chaff or 
burs. Remember that burs in the wool are removed 
only by machinery, and therefore reduce its value. Cut 
away the weeds that produce burs. Eighth, if a ewe 
loses her lamb, milk her daily for a few days, mixing a 
little alum with her salt. Ninth, have the lambs come as 
early as possible, so they can be saved. The early lambs 
require more attention than late ones; but when fine fat 
lambs are finished in time to meet the early market, it is 
doubtful whether any other kind of stock pays better. 
Tenth, give the lambs a little mill-feed in time of weaning. 
In preparing them for market, keep in mind that the more 
fleshy and fat they can be made, the better prices they 
will command. This is, in reality, much more important 
than extreme size. Eleventh, let no hogs eat with the 
sheep in the spring, by any means. Twelfth, never 
frighten sheep, if possible to avoid it, and kill all the dogs 
that bother them, your own not excepted. Thirteenth, 
cut tag-locks in early spring, which will prevent foulness or 
maggots. Fourteenth, for scours, give ginger and pow- 
dered charcoal in wheat bran; prevent by taking great 
care in changing dry for green food. Fifteenth, if one 
is lame, examine the foot; clean out between the hoofs, if 
unsound, and apply tobacco with blue vitriol boiled in a 



2 80 TREAT I SE ON _ SHEEP HUSB ANDR V . 

little water, and never buy lame sheep and bring them on 
the farm, as by this means foot-rot is spread. Sixteen. h> 
shear at once any sheep beginning to shed its wool un- 
less the weather is too severe, and save carefully the pelt 
of any that die. Seventeenth, the wool business is not 
likely to be overdone in this country, as we do not now 
supply our demands, and the market will increase as rap- 
idly as the supply. Eighteenth, the crossing of the long 
wools and Merinos cannot be done without sacrificing the 
fineness and combing qualities of the fleece. Wool is a 
commodity — a manufactured article, which requires the 
highest intelligence and skill in the production of a fine 
article. Nineteenth, have at least one good work on 
sheep, to which you can refer, as in this progressive age, 
no one can make the raising of stock a success without 
some study. 






THE AMERICAN CATTLE. 



A TREATISE ON 



The Cattle Industry 

OF AMERICA, 



CONSISTING OF A DESCRIPTION OF THE VARIOUS BREEDS, AND INFOR- 
MATION AS TO BREEDING, GROWING AND FEEDING ; ALSO THE 
MOST APPROVED MODERN METHODS OF DAIRYING. 



CHAPTER XVI. 

The American Cattle Industry. 

the cattle industry. various breeds. famous 

cows and steers. how to select breeders. val- 
uable breeding, growing and feeding suggestions. 
management of bull, cows and calves. 



THE CATTLE INDUSTRY. 

The growing of cattle in North America has become 
one of the great live stock industries of the world. 
The congeniality of the climate, as well as the soil 
in most all parts of North America, are such as to pro- 
duce abundance of grass and feed, and thereby render 
the growing of cattle profitable; and the last few years 
has shown a great increase in this industry. Not only 
has the natural increase of population, and the advance 
of civilization greatly increased the production of cattle, but 
men of immense fortunes, both in America and foreign 
countries, have embarked in the business of raising cattle 
in large numbers upon the vast plains of the West, for the 
production of beef; and now herds of one, or even ten 
thousand head, are of no uncommon occurence. Follow- 
ing this great increase of the production of cattle, natur- 
ally has come the introduction of the strains of good 
blood, and now America is well represented with large 
and numerous herds of pure bred cattle of all the im- 
proved breeds, namely, the Short-Horns, Herefords, 
Polled Angus, Galloways, Red Polled, and Devons, 



284 THE AMERICAN CATTLE INDUSTRY. 

which represent the beef breeds; while the Holsteins, 
Jerseys, Gurnseys and Ayrshires, represent the dairy 
breeds. The characteristics of all these cattle are such as 
to well adapt them to the wants of the American people, 
when pure bred, or crossed upon our native stock. The 
most of these cattle are too well known to demand any 
special description or comment, but I will give a brief 
description of each breed, as to their origin and charac- 
teristics, for the benefit of those who may not be well ac- 
quainted with them, and who may be contemplating the 
purchase of some of the new breeds. 

THE SHORT-HORNS. 

The Short-Horns are one of the oldest and best establish- 
ed improved breeds of cattle known. They first originated 
in England, and were known as the Tees water, or Dur- 
ham cattle. Charles and Robert Colling were the 
first and most successful breeders of these most famous 
cattle, commencing about one hundred years ago. The 
bull Hubback, the founder of the breed, was purchased 
in 1785, by Charles Colling, at a low price, and was 
raised by a poor man upon the highway. He was of 
medium size, compact form, admiral touch, and of a yel- 
lowish red color. He was so easily fatted that he soon 
became useless as a bull.. This bull was bred to the cows 
owned by the Collings, and later an infusion of the Gal- 
loway blood was introduced in their herd. This progeny 
was inter-bred until 1810, when they had succeeded in 
forming a very fine breed of cattle. "Messrs. Bates, 
Booth, and other breeders of England, have done a great 
deal to improve this fashionable breed of cattle, and in 
1850 Mr. Bates sold the Dutches family, part of which 
were calves, for an average price of $581, and in 1853, 



THE AMERICAN CATTLE INDUSTRY. 287 

Lord Ducies' herd averaged $760, for sixty-two head. 
Since, individuals of superior excellence, have been sold 
at fabulous prices." As now bred, the improved Short- 
Horn is less in height, broader, more compact, and heav- 
ier than of former days. In color, they vary from snow 
white to cherry red, though the red and white, or roans, 
predominating. They are easily kept, fatten readily at any 
age, and obtain as great a weight, at any age, as any 
other breed. They are heavier milkers than any other beef 
breeds, and very valuable to cross into the native cattle. 
The public sales of Short-Horns that occur nowadays 
bring forcibly to one's mind the fact that the day of fancy- 
priced Short-Horns is at an end. "It was only a few years 
ago when, at the New York Mills sale, one cow realized 
$40,000. Another of the same herd was taken to Eng- 
land for Lord Bective at about $30,000. This was in 
1873, but $20,000 and $35,000 respectively were paid 
for two heifers at Windermere six years ago. At the 
Dunmore sale, in 1875, $22,500 was paid for a bull, and 
the same year in Toronto a Duchess heifer less than six 
months old brought $18,000. In 1876, a pair of Duch- 
esses realized $21,000 and $23,000 respectively. In 1879, 
at Dunmore, two Duchesses were bought at about $15,- 
000 apiece by Sir Henry Allsopp, and their progeny came 
into the ring in good form at one of the recent sales, bu. 
failed to realize any of the above named fancy prices." 

The price of finely -bred Short-Horns, however, are very 
far from what they used to be, but this does not prove anv 
real practical decadence in the Short-Horn breeding inter- 
ests. Short-Horns are as good as they ever were, and the 
fact that the Duchesses no longer bring such fabulous 
prices only indicates that the excellence of the race has be- 



288 THE AMERICAN CATTLE INDUSTRY. 

come more generally distributed, and that as a whole Short- 
Horns are now of more real practical value than they were 
in the olden times, and the prices that they command at 
public and even private sales now-days, put them within 
the reach of all enterprising farmers. 

THE HEREFORDS. 

The Hereford cattle are also an English breed, and in 
their characteristics resemble the Short-Horns very much. 
They are uniform in color, being a light red, with white 
or mottled face and breast, belly and feet. Their horns 
are longer than any other improved breed of cattle except 
the Devons ; hair soft, silky and curly, showing them to 
be a breed of great vitality. They are fully as compact 
and heavy as the Short-Horns, and less in height. They 
are noted for being quick maturers and great rustlers, and 
have become quite fashionable of late years in America, 
to improve our native cattle. 

ABERDEEN POLLED ANGUS. 

This is another breed of cattle that has become very 
fashionable of late years, and has been heavily introduced 
into America. They are of Scotch descent; have no 
horns; very compactly made; about the size of the Here- 
fords, and covered with a heavy coat of curly, black hair. 
As quick maturers and rustlers, they have no superiors, 
and should prove very valuable upon the plains, as well as 
with the general farmer. 

THE GALLOWAYS 

Are of the same origin as the Angus, and resemble them 
very much, except that they are some rougher in form, 
more slow to mature, and have a more curly coat of hair. 
Hon. Wm. M'Combie, of Tillyfour, Scotland, was the 
chief founder of the black polled cattle. His name was no 



THE AMERICAN CATTLE INDUSTRY. 29 1 

more inseparably linked with the fame of the polled cattle 
of Scotland than is that of the Collings with Shorthorns, 
or of Tompkins with the white faces of Herefordshire. 

The red polled cattle are also of foreign descent, and 
resemble the Angus very much. They are said to be 
good handlers, quick maturers, and good milkers. They 
are of good height and smooth, but not as compact as the 
Angus, and covered with a smooth, red coat of hair. Any 
of these polled breeds are said to be very hardy, and can 
endure a great amount of cold and exposure, and thrive 
upon a more scanty fare than the Short-Horns or the 
Herefords. 

HOLSTEIN HOLLAND, OR FRIESIAN CATTLE. 

These cattle were originated in Germany, and are one 
of the oldest improved breeds known, but have not been 
introduced into America very much until of late years. 
They are now becoming very fashionable, and are consid- 
ered the leading dairy cattle for milk and cheese. In 
color, they are black and white spotted; not as com- 
pact and smooth as the Short-Horn, Hereford, or Angus 
cattle, nor as w r ell adapted for beef, although they are as 
large, but far superior to them for the dairy, and are thus 
very valuable. 

The Devons are an old English breed, and are very valua- 
ble for a rough, rugged country. They are a dark red, 
compactly made, active breed of cattle, hardy and quick 
to mature; good milkers, and the steers make the best of 
oxen. In size, they are smaller than the above named 
breeds. 

ALDERNE YS — JERSEYS GURN SE YS. 

These cattle were originated on the British Channel Is- 
lands of the same names. While they vary somewhat in color 



292 THE AMERICAN CATTLE INDUSTRY. 

from a light fawn, or squirrel, to a pale red, and also in 
size, yet their charateristics are about the same, as they 
are emphatically butter breeds. They are more noted for 
the quality of their milk than for the quantity, it being very 
rich; and the butter for its rich, golden color, hardness of 
texture and nutty flavor. The laws under which they 
are bred in their native homes are very strict, and well 
enforced, in order to preserve the breeds in their pure state. 

The Jerseys have had quite a boom in America in 
the last two years, and many have been sold at long 
prices, their chief value being in the large amount of but- 
ter they are capable of producing. As a cow for the 
wealthy class in a city, or for those making butter for 
that class of people, they are valuable; but for the dairy, 
where milk is sold, or for the general farmer, they are of 
but little use. 

The Ayrshire cattle originated in Scotland, and were 
bred exclusively for the dairy. They are a compact 
breed, m size and characteristics resembling the Devons, 
but are heavier milkers, and of a brown, or brown and 
white color. They, or the Gurnseys have more size, and 
are better adapted to the wants of the general farmer as 
a dairy cow than the Alderneys or Jerseys. But as a 
cross upon the native cow for the production of a cow 
for the general farmer's use, there is probably no breed 
equal to the Short-Horns, although some of the other 
breeds are highly recommended, especially the Holsteins, 
or Angus cattle. 

NOTED COWS AND STEERS. 

The famous Jersey cow, "Mary Anne of St. 
Lamberts" was dropped March 26th, 1879. Mary Anne 
of St. Lambert produced 36 pounds 12^ ounces of mar- 



THE AMERICAN CATTLE INDUSTRY. 295 

ketable butter in seven days in the fall of 1884. The 
test was made in accordance with the rigid rules laid 
down by the American Jersey Cattle Club, and there 
can be no doubt as to its thorough accuracy and reliabil- 
ity. In the seven days covered by the test, this cow 
gave 245 pounds of milk, an average of 35 pounds per 
dav; 36 pounds being the largest and 32^ the smallest 
yield in any one day. 

The cow was fed by the manager at his discretion, and 
he informs us that at the beginning of the test she was 
eating thirty-five imperial quarts of feed per day, consist- 
ing of the following: — Twenty quarts ground oats, ten 
quarts pea-meal, three quarts ground oil-cake, two quarts 
wheat bran, and that this was increased up to about fifty 
quarts per day, the composition of the above food being 
varied. She was also fed a small quantity of roots and 
cabbages, and a few apples, and kept in a small pasture 
in company with another cow. 

"Eurotus, " a Jersey cow, was dropped in 1871. From 
the milk, given in one year from this cow, 778 pounds of 
butter were made. 

The Holstein cow, "Mercedes," was dropped in 1878, 
and died in 1884. This celebrated cow ranked among 
the heavy milkers of the breed she represented, and from 
the milk she gave in thirty days, 99 pounds and 6y 2 
ounces of butter were made, eclipsing all competitors in 
that length of time for the production of butter. The 
well known cow, " Aegis, " with a milk record in one 
year of 16,824 pounds, w r as fourth in the list of 
milk records, the heaviest being 18,120 pounds, 18,005 
pounds and 17,746 pounds. The cows with these rec- 
ords are all of one familv. 



296 THE AMERICAN CATTLE INDUSTRY. 

It can be seen by this that great results can be pro- 
duced by careful breeding, care and feeding. 

At the fat stock show in Chicago, Illinois, in 1884, t ^e 
Aberdeen Angus steers, " Waterside Jock " and " Black 
Prince, " showed the merits of this breed as beef cattle 
by winning some of the principal prizes. "Water Side 
Jock " was nine hundred and ninety-nine days old, weigh- 
ing 1,815 pounds, and won the first prize as a two year 
old on the block. " Black Prince " was three years old, 
weighing 2,300 pounds, and won first prize in his class 
on foot. 

At the same time and place the cross-bred steer 
"Roan Boy, "by a Hereford bull, and out of a Short- 
Horn cow, won some of the principal prizes, including 
the silver pitcher, given by the Breeders' Gazette for the 
best fat steer of any age or breed. 

THE MONSTER STEER. 

Probably the largest steer ever known or exhibited in 
America, was on exhibition in 1885, by J. R. McGregory, 
of Ripley, Ohio. He was a fair mountain of flesh, and could 
be compared to no other animal, except an elephant. He 
was dropped in Decatur county, Indiana, in 1879, being 
now six years old, and weighing 4,250 pounds. The 
author had the pleasure of examining this steer on the 
22d of May, 1885, in Circleville, Ohio, where he was 
on exhibition. Mr. McGregory, at that time, was ex- 
hibiting him and a small Teeswater, or Currey cow, only 
thirty-four inches high, and weighing three hundred and 
fifty pounds, in the cities and towns of Ohio. The steer 
was a rich roan, and measured six feet and four inches in 
height, eleven feet and four inches around the girth, three 
feet and four inches between the hip joints, and eighteen feet 



THE AMERICAN CATTLE INDUSTRY. 297 

from tip to tip. He was consuming one bushel of corn, 
sixty pounds of hay, and from eighteen to twenty gallons 
of water daily. He was said to be about three-fourths 
Short-Horn, with a good sprinkling of the blood known 
as the Seventeens, which he showed very much in 
the head and neck, also from the shoulder to flank. He 
was very fine in the brisket and rump, wide, straight back, 
well sprung ribs, and had good, strong, clean, bony legs, 
that would carry all the flesh, that could be put on him* 
He was only in moderate flesh, and was very active. The 
little cow was giving some two gallons of milk a day, and 
was very much admired. She was a dark red, and com- 
pactly made, which is characteristic of the breed. 

As said before, this is supposed to be the heaviest steer 
on record, although there has been several heavy steers 
spoken of within the last twenty-five years weighing from 
3,500 to 4,000 pounds, and all were composed of the 
Short-Horn blood, and generally a goodly sprinkling of 
the Seventeens. 

HOW TO SELECT BREEDERS. 

In the selections of cattle as breeders, as much care and 
judgment must be used as in selecting breeders of any 
other stock. The characteristics desired should be strong- 
ly marked with the animal, as would show beyond doubt 
that they should transmit those characteristics to their pro- 
geny, let that be beef or milk. Unless for some good 
reason, an animal of a certain color is wanted, I would 
say with them, as with swine, do not "hanker" too much 
on the color; better discard the color than any other good 
point. Any of our pure breeds are true enough to their 
color, but quality is the first and most essential point. 
Frequently at public sales of Short-Horns, a first-class 



298 



THE AMERICAN CATTLE INDUSTRY. 



roan animal is offered, and the knowing ones will whis- 
per around that it has a cross of the Seventeens in it. 
That was an importation of Short-Horn cattle made in 
1817, and known under that name. They were not 
thought to be strictly pure bred, and frequently will sell 
at a low price, as compared to a dark red one that may 
have been sold before it. But any farmer who wishes a 
good animal as a producer of stockers, had much better 
risk that one than a cherry red one, that may have a 
cross of Devon in it. One of the most essential points in 
any breeding animal is constitution. This, with cattle, is 
observed by a good coat of soft, silky hair, mellow hide, 
well sprung ribs, being good around the heart, with a 
strong, clean cut, neck and head, and a brilliant eye. 
Animals possessed of these qualifications, of either sex, 
and a clean, bony leg, are most always vigorous and good 
handlers. Other good points are a broad, straight back, 
prominent hind-quarters, well let down to the hock on a 
straight leg, full, deep barrel of medium length, with a full 
frisket and medium shoulder. The shoulder and the head 
with a bull should be more prominent than with a cow, 
and also the horns — if they have any, but either one 
should have a slim, bony tail. 

THE CONTROLLING INFLUENCE. 

The common accepted theory is, that the male parent 
has the greatest influence upon the offsprings in outward 
form, etc., while the female exercises a controlling influence 
on the vital functions. This cannot always be relied upon 
in practice, but is a very safe rule to be governed by. 
Therefore, in the selections of breeders, it is best to keep 
in the mind's eye the characteristics desired in the pro- 
geny, and select accordingly. If beef is the desired qual- 



THE AMERICAN CATTLE INDUSTRY. 299 

ity, select those of a large, compact form, that show by 
good handling that they are capable of making a rapid 
growth and maturing quick. If milk is the desired quality, 
select females that are prominent in the milk producing 
points, such as a prominent udder and milk veins, heavy 
hind quarters, a full deep barrel, wedge-shaped shoul- 
ders, slim neck and clean cut head. In selecting a bull 
he should be purely bred, of whatever breed be desired, 
and strongly possess, as said before, the characteristics 
desired in the progeny, and if his ancestors were possessed 
of the same characteristics, he is all the more valuable. 
Very often a good breeding old bull can be purchased for 
considerable less than a young bull, and the risks to obtain 
the desired results are much less. These points serve to 
emphasize the truth that nothing is so trustworthy an as- 
surance that a given animal will be valuable as a breeder 
as the fact that it has produced good offspring in the past. 
In view of this, the high esteem in which young and un- 
tried animals are often held is not well founded. 

HANDLING STOCK. 

The term "handling stock" is a technical one, more par- 
ticularly applied to cattle than other domestic an- 
imals, but a practical knowledge of it, even in sheep and 
swine, is considered important in this country, as 
well as in England, by all breeders, and is thus de- 
scribed : "In order for visitors to judge better of 
the quality of the animals submitted to their inspection, I 
think it is important that they should know what handling 
is; and although it is difficult to define in words, I will 
make the attempt, at .the same time suggesting to every 
one who has not a practical knowledge of it to get some 
person who has, to give him lessons direct from the an- 



300 THE AMERICAN CATTLE INDUSTRY. 

imals he is inspecting before him. It is this: When the 
fingers are moderately pressed upon the fleshy parts of 
an animal, and the hair, hide, and especially the flesh be- 
neath have a fine, soft, elastic spring, it is called good 
handling; on the contrary, if they are coarse, thick, hard, 
and rigid to the feeling, with little or no spring under the 
pressure of the fingers, that is called bad handling. Of 
course there are as many degrees in handling, from very 
bad to very good, as there are grades of animals. The better 
an animal handles, the quicker it feeds — that is, the sooner 
it will mature and become fully grown for the purpose of 
breeding, or to fat for the butcher, and a good handler 
will do this at a much less consumption of food than a 
bad one." 

BREEDING FROM SHOW HERDS DANGEROUS. 

Inexperienced breeders cannot be too often warned 
against purchasing breeding stock at public sales and else- 
where that have been fed and pampered for the show-yard. 
In the height of the Short Horn speculation it did not make 
much difference ; then barren show cows w r ere carried from 
place to place, and appeared first in one breeder's cata- 
logue and then another's, until they finally drifted out of the 
current and were stranded high and dry in the hands 
of some unsophisticated outsider, where they were never 
again heard from. Experienced persons steer clear of 
these show-yard animals, or at least will not buy them 
without a distinct and specific warranty that they are 
breeders; and it will be well for all who buy at public 
sales, made up mainly of old show herds, to follow 
their example. If these cattle fail to breed, they are 
worth simply what they will bring for beef, and no more; 
and the purchaser should have a distinct understanding to 



THE AMERICAN CATTLE INDUSTRY. 30I 

that effect before he makes a bid upon an animal old 
enough to breed, that does not show for itself. Breeders 
who offer stock that has been, in the main, bred and raised 
by themselves on their own farm, are not much troubled 
with barrenness in their cows, and when such cases occur 
they are usually sent to the shambles at once; but show- 
yard animals, and those that have again and again been 
fitted up for the auction block, are so frequently made 
barren by the high feeding and forcing to which they 
have been subjected, as to put every experienced man on 
his guard when such animals are offered. 

THE SCIENCE OF INBREEDING. 

Although inbreeding is strongly condemned as ruinous 
to the vigor of stock, yet it is an admitted fact that an- 
imals produced by inbreeding transmit their qualities 
more prominently than do those that are the result of 
careful selection from different strains. Inbreeding as 
practiced on some farms is not done under the guidance 
or direction of the farmer, but in a careless and irregular 
manner. Inbreeding is a science, and demands the most 
careful judgment, as it permits of no middle ground what- 
ever. Its tendency is either to improve or deteriorate the 
stock. Without inbreeding we would not be favored 
with many of our choicest and most popular breeds, as all 
of them have been established by a persistent inbreeding 
in order to fix the characteristics desired. Lord Western, 
in his effort to make a superior breed of hogs, resorted to 
but a single out-cross upon the Essex, which prompted 
him to use the Neapolitan as an admirable animal with 
which to blend the proper proportions of lean and fat, 
and even this out-cross may not be considered as such, 
the Neapolitan being really one of the original breeds 



302 THE AMERICAN CATTLE INDUSTRY. 

upon which the experiments were begun. It was only by 
a judicious selection of the strongest and most vigorous of 
the herd that success was attained. Had the herd been 
left to breed in-and-in without a guide to assist in the 
selection of the best, the Essex hog would have passed 
out of existence long ago. Later on, however, even care- 
ful selection could not prevent the breed from gradually 
becoming enfeebled and weak, when the Berkshire, itself 
a closely inbred hog, was used to infuse new blood, and 
the process of inbreeding was again persisted in until at 
the present day we have a perfectly black hog without a 
white spot of any kind, which breeds true to color and 
stamps its features and merits on all its offspring. 

The Jersey cattle are all closely inbred. But few ped- 
igrees can be traced that do not run into one or two progen- 
ators of the whole, and our best butter strains are all 
descended from a single family. The rule of late years 
has been to select for breeding purposes only cows that 
have made records for butter production, they being close- 
ly inbred for that purpose. The surprise is that such an- 
imals maintain their constitutional vigor, but, happily for 
the breeders, the test of butter production is also the test 
of vigor, as the best cows are those that are vigorous and 
capable of digesting and assimilating sufficient material 
with which to accomplish the purposes desired ; yet, with 
all the care that may be exercised in the matter of selec- 
tion, the animals that prove superior are few as compared 
with the number that are not so fortunate. The results 
of inbreeding may be plainly noticed by even the most 
casual observer, in the delicate shape and structure of all 
Jersey cattle. 

Nor can the horses be said to be exempt. Breeding 



THE AMERICAN CATTLE INDUSTRY. 303 

close into the Messenger blood, through Hambletonian, has 
certainly increased the speed of our trotters, and admit- 
ting that the instinct of trotting has been more firmly im- 
pressed, and yet there is a much larger proportion of 
failures compared with the success attained, if we consider 
the fact that the number of the whole is a hundred times 
greater than that of a quarter of a century ago. The 
form of the trotter, as well as that of the thoroughbred, 
shows plainly the work of inbreeding, for while the spirit 
and will force have been increased, it has required 
an occasional infusion of new blood (not, however, alto- 
gether foreign) to retain the stamina so essential to the 
roadsters. 

One of the mistakes of inbreeding is the infusion of new 
blood through the male line. It should be through the 
female line only, as mistakes may be more easily correct- 
ed. The sire may improve or damage a whole herd or 
flock, while the dam is limited to the production of a sin- 
gle animal, and should she prove undesirable may be 
easily supplanted by a substitute, which is not so easily 
done in the male line. The breeder, however, is the one 
who really prevents injury, for a knowledge of his work 
permits him to study the characteristics of each animal 
from its birth to maturity, which affords him ample op- 
portunity to lay out his plans with a definite purpose in 
view. Thus, in the hands of a skillful person, inbreeding 
is, at times, an advantage and a science, but if not" done 
judiciously, it is hurtful and baneful." 

STOCK RAISING THE MOST PROFITABLE. 

There is no pursuit on the farm that affords greater 
pleasure or gives such sure profits as raising stock or op- 
erating a dairy. Not only is the produce of the farm 



3O4 THE AMERICAN CATTLE INDUSTRY. 

more easily marketed when fed to the stock, but the fact 
of converting it into meat, milk or butter enhances its 
value and increases the profits in proportion to the labor 
expended. There is another feature in stock raising, and 
one of the most important, which is that the farm becomes 
richer every year. Therefore, when computing the ac- 
tual profits obtained, we should calculate and enter into 
the account the value of the improvement made upon the 
farm. 

The greater the number of animals that can be com- 
fortably kept upon the farm the better. The more stock, 
the greater the fertility of the soil, and, hence, the larger 
the crops each succeeding year, which in turn permits of 
a still larger number of animals. And in raising stock 
the matter of improvement is a prime factor in the enter- 
prise. Good feeding is important, but good feed gives 
the best results when good stock only receives it. The 
breed and the trough are twin essentials, and cannot be 
separated without loss. Fill the trough full, but let it be 
emptied by animals that are capable of converting the 
contents into the largest quantity 'of available product. 
There should be no waste of food nor loss of time. Use 
the most perfect animal to be found, if not too costly, for 
crossing on common stock, and thus grade up. Pure 
breeds, of course, are best, but if the foundation must be 
laid on common stock, make it a point never to use a 
mongrel sire. Aim to improve the stock, and the stock 
will improve the farm. The task is an easy one, but re- 
quires some little attention to succeed. 

For profitableness we look to the animal as a machine 
We know that in almost every line of industry machines 
are constantly being replaced by others that can turn out 



THE AMERICAN CATTLE INDUSTRY. 305 

from the raw material a larger percentage of manufac- 
tured product. In just the same way, if it is desired to 
produce meat, the old native animal should be replaced 
by Short-Horns, Herefords, or some of the other beef 
producing breeds, or their grades as greatly superior and 
more economical meat-making machines. If for the dairy, 
by the introduction of the Holsteins, Gurnseys, Ays- 
shires or Jerseys, good results will be obtained. It is fool- 
ishness — it is financial stupidity — to keep and feed a scraw- 
ny, scrub steer or cow in these days of Short-Horns, Here- 
fords, Gurnseys, Jerseys, Ayrshires, etc. Good grades 
can be had anyway, and at prices not above the reach of 
ordinary farmers. Farmers can at least secure a few 
good native cows, and from a good bull get good grade 
stock. 

The two rules given are not based on theory alone. 
Their soundness has been demonstrated in practice, but 
they are not so widely adopted as they should be. There 
is an astounding number of scrub animals in existence to- 
day, racing along the road in summer, and shivering under 
straw stacks in the winter, which, the sooner they are 
abolished and replaced with good stock, the better it 
will be for the owner. 

GROWING OR FEEDING CATTLE. 

The growing of cattle, like the growing of any other 
stock, to be profitable, should be well conducted from 
birth during all seasons of the year, and the one success- 
ful principle of stock feeding kept in view; that is, to feed 
liberally from birth until the animal is disposed of. The 
proverb "well summered is half wintered," however true, 
is no more so than it is reversed — well wintered is -half 
summered. Properly summed up, both propositions but 



306 THE AMERICAN" CATTLE INDUSTRY, 



amount to this: there is no time when the stock owner 
can permit his stock to deteriorate the thrift without in- 
viting loss, and quite often, disaster . The beginner who 
expects to find any time during the year when his vigil- 
ance as an overseer, and liberality as a provider, can be 
relaxed without detriment to his stock, will have such 
delusion thumped out of him by the costly cudgel of ex- 
perience, if he fails to heed in time the warnings of those 
who have come up through tribulations they would have 
him avoid, that he will wish that he had looked more 
closely after them during both summer and winter. It is 
poor economy to allow animals to run down during the 
fall, expecting to winter them well, or during the winter 
months, expecting that in the spring, when grass comes, 
they will recover and grow the same as if they had not 
been stinted. 

Cattle may live and get through the winter on corn- 
fodder and straw, but generally it will take much of the 
spring and summer to recover what is lost. Instead of 
being ready for market at two years, they must be kept 
longer, in order to make a slow growth. 

We cannot reasonably expect stock to thrive in the best 
manner without grain during the winter. The amount, 
of course, depends upon the quality of the other feed. 
The best guide is their condition. They must not under 
any circumstances be allowed to run down. It costs too 
much to regain what is lost. I am aware that the old 
custom was to keep cattle until they were three or four, 
and even five years old. Hogs were not expected to have 
attained sufficient growth to fatten until they were from 
eighteen months to two years old. Of course improved 
stock has considerable to do with early maturity, but not 






THE AMERICAN CATTLE INDUSTRY. 307 

all. Good stock, in order to grow, must be well fed. It 
is as easy a matter to stunt a full-blooded animal as 
a scrub, and good feed from the start will aid wonder- 
fully in bringing out a scrub. 

Experience has taught us that in order to receive the 
most profit, we must push stock right along. Give them 
a start to grow, and then keep it up by good feeding and 
good care. During the winter, as often as possible, give 
them a change, as they soon tire of one kind of feed, and 
a change is beneficial. Generally corn is the main reli- 
ance, and as a whole it is one of the best, if not the best 
stock feed we have. Yet with all this in its favor, a 
change to something else is better. 

Good shelter will save feed, and if one must economize 
in feeding, do it by providing warm shelter. Not only 
will stock be in a better condition, but less feed will be 
required to keep them growing. The principal secret in 
profitable stock raising and feeding is to keep the animals 
growing, and yet to do it with the least possible expense. 

Cleanliness should not be overlooked. To thrive well 
stock must have clean quarters, and when confined during 
the winter this requires work ; but it will pay. See that 
thev have plenty of litter, and that their quarters are kept 
as clean as possible. Where one has no barn room, very 
good shelter can be made by erecting rough sheds or 
wind breaks. Often this can be done with very little expense, 
and no difference how rough the structure is, so it breaks 
the wind off. The building ;>f two high fences close to- 
gether and filled in with straw or prairie hay, rough 
sheds erected and covered with the same material, or a 
hedge fence banked up with the same, will answ r er much 
better than nothing at all These structures should sur- 



308 THE AMERICAN CATTLE INDUSTRY. 

round a high, dry piece of ground, and then the corn fod- 
der fed on as small a scope of ground as possible, so as to 
form litter enough for dry bedding. Providing shel- 
ter for stock, simply as a question of economy in the 
consumption of food, cannot be considered in any sense 
an undue pampering calculated to render animals less 
hardy, or to detract, in the least, from their constitutional 
vigor. On the contrary, we believe suitable shelter, to 
which stock can resort in case of storms, will tend to pro- 
mote these very qualities. An animal can, perhaps, en- 
dure the full force of a regular blizzard, but it is only at 
the expense of a certain amount of vital force, which 
must leave it in a worse condition than an animal which 
has not been called upon to endure this strain. There is 
much of the time when it makes but little difference 
whether an animal has shelter or not. In clear, cold, dry 
w r eather, healthy live stock appear to be in a large degree 
insensible to ordinary extremes of temperature; but the 
snows cccompanied or followed by winds which sift it 
into the hair, where it slowly melts from the effect of an- 
imal heat, tell very severely upon the condition of the 
stock. We have often observed that the storms coming 
late in the season or toward spring, when snows are 
damp and often mingled with rain, are more deleterious 
than those of midwinter. When the hair is damp or wet 
there is a constant evaporation of moisture which robs 
the animal of the natural heat and puts its powers of en- 
durance to the severest test; and animals that have been 
subjected to all sorts of extremes and exposure during the 
whole winter, approach the close of the season, the most 
critical period of all, with depleted strength and vigor, and 
in the worst possible condition to withstand the severer 



THE AMERICAN CATTLE INDUSTRY. 309 

trials which are then before them. As has been before 
suggested, it is not necessary that permanent or expensive 
structures be provided, but if nothing else can be afforded, 
poles and straw make a shelter very good while it lasts. 
When possible, all fodders should be fed in racks and 
thus avoid wast. Some use a long manger, others a 
rack of some style. The way to form a very good 
rack is to set four fence post in a square twelve feet apart, 
board up all around three feet high, as for a fence, then 
place a center post and run boards diagonal from one cor- 
ner to another each way, thus forming four three-cor- 
nered racks, in which to put the feed. This can be made 
and set down, and then moved when so desired. Again, 
cattle should be salted regular twice a week, or 
rock salt placed in a trough where they can have free ac- 
cess to it, which is much better, as then they will only 
take a small amount at a time, and more frequently. 

WATER FOR STOCK DURING WINTER. 

See also that the animals have a good supply of water, 
and not half ice. It is often the case that a large propor- 
tion of Western farmers make very poor provision for sup- 
plying their stock with water during the winter. Springs 
that afford a supply of water that is moderately warm are 
scarce, and few of these that exist are utilized to the ex- 
tent they should be. Generally the water for the supply 
of farm stock is procured from a well in or, near the farm 
yard, and is raised by means of a hand pump. The water is 
often nearly at the point of freezing when it is drawn, and 
is ordinarily conveyed into a trough that is lined with ice. 
Animals that drink the water suffer severely from cold. 
It is often the case that there is but one trough in the yard 
for the accommodation of a large number of horses, cat- 



3IO THE AMERICAN CATTLE INDUSTRY. 

tie and sheep of different ages. It is generally surround- 
ed by ice on which the animals are likely to slip or re- 
ceive injuries. The younger animals suffer most because 
they are hooked or pushed by those that are older and 
stronger. During very severe weather many farmers 
allow stock to have access to water only once a da)', and 
as a consequence they drink so much that they suffer 
from cold produced by taking so large an amount of 
water into the system at once. 

If practicable, stock should be supplied during the win- 
ter with water furnished from a spring, as it is generally 
several degrees warmer than that drawn from a well. 
The well should be covered, as should be the trough into 
which the water is conveyed. The practice of bringing 
water into barns and stables has given excellent satisfac- 
tion wherever it has been introduced. When it is not 
practicable to convey water into the buildings where 
stock is kept, a trough for holding it should be under sheds, 
and surrounded by a special platform that can be kept 
free from ice and snow. Young stock should be allowed 
an opportunity to drink while the animals that are liable 
to molest them are out of their way. In severely cold 
weather it is better to carry water in buckets to colts and 
calves than to allow them to suffer the exposure neces- 
sary to obtain it in an open yard. Unless during storms 
of long continuance, animals should have an opportunity to 
obtain water at least twice a day. If their only food is 
dry hay, straw, and corn fodder, they require considerable 
water in order to digest their food properly. 

THE CARE OF THE BULL. 

A bull should be confined in a well-fenced grass lot, 
away from the cows or other stock, and when wanted for 



THE AMERICAN CATTLE INDUSTRY. 3'II 

service, the cows should be turned into the lot to him, as 
they are more easily got in and out of the lot, than he is 
to get back in the lot, when once out; and if not al- 
lowed out at all, he is not as liable to become breach}'. 
Again, if he is allowed to run with the cows he is liable 
to become cross and troublesome to other stock, and will 
also exhaust himself by unnecessary service. In this lot 
should be a stable for his use at all times of the year, and 
his feed should consist of a mixture of corn, oats, mill- 
feed, cut feed, hay and corn fodder, in the winter, and in 
the summer, if not used too heavy, plenty of good grass 
is sufficient, but where being used for a large number of 
cows, they should have some grain, and some method to 
provide him w T ith plenty of fresh water at all times, 
should be arranged. 

CARE OF COWS AND CALVES. 

Cows, to be profitable, should not be neglected, ana 
allowed to become poor at any time of the year; for no 
neglected, delapidated or run-down cow, can ever be 
profitable to her owner. No matter what they are kept 
for, beef, butter, milk or the raising of calves, the profits 
will depend upon their thrift, and when well fed and 
cared for, they pay cash down, and ask no trust. In the 
summer they should have an abundance of grass, and 
where their range is small, and the grass not sufficient to 
support them, fresh grass or provender of some kind 
should be mowed every day, and given them, or in 
absence of this, grain. In the w T inter, plenty of good 
food and shelter is necessary if any profits are to be de- 
rived from them, and the warmer and more comfortable^ 
they are kept, the less food they will require, and the 
better will be the profits obtained from them. 



3J2 THE AMERICAN CATTLE INDUSTRY. 

The philosophy of keeping animals warm and quiet is 
simply this: Part of the food animals consume is used 
just to keep the machine running. It is only the surplus 
above this that can be used for production of meat or 
milk. Now the percentage of food used in running the 
animal machine depends upon circumstances. The ani- 
mal that is just warm enough and quiet enough to be 
comfortable and healthy uses much less food in main- 
taining the animal body than one that is exercised vio- 
lently and is kept cold. It takes food to maintain muscu- 
lar activity, and food must also be used as fuel to keep 
the animal warm. The colder the room, the more the 
fire is needed. It is possible, as now can be seen, for the 
warm, quiet animal to obtain a surplus for production 
from a ration that would just maintain the animal kept in 
the cold and in a less quiet condition. Does it pay to 
leave a window open in the room where we sit, and then 
burn twice as much coal as is necessary in order to keep 
warm? Does it pay to burn an unnecessary amount of 
hay and grain in order to keep animals warm? 

It seems to me that it is much better to provide shelter 
for them, and save the feed. The man who does not 
study and seek to understand the requirements of his 
farm stock and their care, should never be a farmer. A 
farmer must have the well-being of his animals con- 
stantly in mind; and not only that, but their comfort 
ought to be of as much importance to him as his own. 
Not only ought this to be looked at from a dollars and 
cents standpoint, but from a humane one also. A man 
who has not enough humanity to make his stock com- 
fortable, without any other consideration, is not a typical 
farmer. 



THE AxMERICAN CATTLE INDUSTRY. 313 

Cows not well cared for cannot be expected to give 
much milk either for the dairy or their calves, or do well 
upon dropping their calves. A great many cows annu- 
ally die thus, by neglect. 

IMPROPER MILKING. 

Again, many farmers milk their cows too near the time 
of calving, and a great many good milkers are injured by 
this hurtful practice. The physical welfare of both cow 
and calf, together with the quantity and quality of the 
milk, are materially affected by thus overtaxing her, and 
she should be allowed to reach the time of calving in the 
best condition possible. A cow should go dry at least six 
weeks, in order to gain flesh and strength before calving, 
and when not on grass, should be fed with a good milk 
producing food, as mill feed, oats, clover hay, malt and 
roots. Thus properly fed and cared for, the cow will be 
strong and able to nourish the calf and provide plenty of 
milk for it after birth. Cows that are heavy milkers 
should be looked after for some time after calving, and see 
if the calf takes all the milk; if not, she should 
be milked clean twice a day, until the calf is able to 
take all the milk, or it is taken from her. Some cows, 
when on good pasture, or well fed, require milking before 
calving, as well as afterwards, and should be closely 
looked after and cared for; for if neglected, they frequent- 
ly are troubled with garget, or milk fever, which is very 
injurious to them, if not the cause of their death. The 
cows on the farm that are not pleasant and profitable to 
milk should be turned out with their calves, as soon as the 
calf is able to take all the milk and let run. This will 
pay better than to worry with such animals. When it is 
desired to make a cow own two calves and raise them, 



314 THE AMERICAN CATTLE INDUSTRY. 

sprinkle the calves with salt. The cow will lick this off, 
and a repetition a time or tw r o will often secure a per- 
manent recognition of the calf. 

WHEN CALVES ARE REMOVED. 

When the cows are expected to be milked, the calves 
should be taken from them when three days old, or even 
)^ounger, as at this age they are easier taught to drink, 
and then the cows do not fret after them so much. They 
should be put in a grass lot, or warm stable, according to 
the season, away from the cows, and fed for a few days, 
new milk, or new and sweet skimmed milk mixed, until a 
week or two old, when the skimmed milk will be suf- 
ficient. As they become older, mill feed and oil meal can 
be added to their feed with good results. One gallon of 
sweet skimmed, or even sour milk, made hot, and a quart 
of mill feed with a gill of oil cake stirred into it, then cooled 
to blood heat, and given a calf, will produce about as good 
results as fresh milk. Feed can be prepared in this way 
for a number of calves and put in a trough, and it will 
not require a very great amount of teaching to have them 
drink in that way. As they become older this feed can 
be increased, or else fed some dry mill feed and oats, 
crushed corn, fodder, pumpkins, etc., as the season may 
afford. Where pasture is plentiful, and calves are fed in 
this way, it is more profitable to keep the calves than to 
sell them to the butchers. Many a farmer has found him- 
self a hundred dollars richer, without missing the cost, by 
keeping calves instead of sending them away, and as a gen- 
eral thing, if properly conducted, it is more profitable to 
feed the milk to the calves or pigs than to make fifteen 
cent butter. In weaning the calves, when fed in this 
way, or w r hen they have been running with the cows, 



THE AMERICAN CATTLE INDUSTRY. 315 

they should be fed some other good feed in the place of 
the milk, and kept growing right along, and not allowed 
to become poor and stunted; and as they increase in size 
and age, increase the strength and bulk of the feed, never 
forgetting that the road to success in stock raising is 
through early maturity. When calves are not intended 
for any other use than beef, they should be castrated at 
an early age — from one to four months. 

THE FIRST YEAR OF A CALF. 

There is not a farmer in the country who raises his own 
calves but who knows that the future value of them de- 
pends upon the first year's growth as a calf. If the calf is 
half starved, stunted and ill-used, there is not one chance 
in ten that when it reaches the proper age it will make a 
good animal, either beef, bull, or milch cow. The calf 
must have the very best of food and enough of it if the 
object is to make the matured animal a first-rate one, and 
indeed it is necessary, too, that with yearlings and two- 
year olds, attention should be given in such a manner as 
to insure the animal plenty of food. 

A calf that is intended for a bull, in order to make a 
first-class animal, should run with the cow till he is six 
months old at least. If weaned earlier, feed on new milk 
just from the cow three times a day till he is six months 
old, then twice a day till eight months old, then once a day 
for a month or so longer. At an early day, say a month 
old, if not on grass, give him a little fine hay to pull at, 
and later let him have some oatmeal, a little oil-cake, 
vegetables, etc., increasing the rations gradually as he 
grows older. Weaning from milk should be gradual and 
in pasture time. Teach him to lead at as early an age as 
possible, and ring his nose at eight months, and handle 



3l6 THE AMERICAN CATTLE INDUSTRY. 

him from that time on daily. After he is weaned feed as 
you would other cattle, to keep them in the best condition. 
Often a young bull treated in this way will show his supe- 
riority before maturity, and sell for a better price. In 
leading him, do not handle him too much by the ring. Put 
on a head halter, run the stub through the ring, then the 
pull will come more direct upon the head than the nose, 
and still have perfect control of him. Use him kindly; 
any abuse in any way only irritates him, and makes him 
afraid and cross, while kindness insures success. After 
he has become older and more self willed, use a bull staff, 
with which to handle him. When twelve or fourteen 
months old, he can be allowed to serve a few cows, but 
he should not go to more than two a week, and should be 
well cared for as spoken of in the care of the bull. 

In growing heifer calves for the dairy, the important 
thing to accomplish is to grow the frame and muscular 
system, without laying on much fat. It is a rangy, well 
developed animal, with a vigorous digestion, that is wanted 
in the milch cow. The profitable milch cow must be a 
large eater, and make the best use of her food, in order 
to produce a large yield of milk. In rearing the heifer, 
then, she should be so fed as to give her a full develop- 
ment of all the vital organs, and this will necessarily bring 
her digestive organs into special activity. 

Fat in the animal body seems only designated to serve 
as a cushion to the tendons and joints, to fill up and round 
out depressions, and, lastly, as a reserve of fuel to keep 
up animal heat in case of necessity. It is not the seat of 
any sensation, has little or nothing to do with the vital 
processes, and generally is merely inert ballast in the 
body. The food given, then, should not be designed to 



THE AMERICAN CATTLE INDUSTRY. 317 

lay on fat — food containing an excessive amount of starch 
or oil should be avoided in feeding heifer calves designed 
for the dairy — but food rich in albuminoids and the min- 
eral constituents of the body, is what should be sought. 
Therefore, if the heifer calves are taken from the cows at 
an early age and properly raised by hand, the results are 
as good as if allowed to run with the cows, and further- 
more, they become accustomed to being handled, and are 
rather fond of the presence of the keeper, an important 
feature with a milch cow. Kindness helps to create a 
quiet disposition, and this education must begin when the 
calf is young — any habits acquired when young, are apt 
to cling to the cow when grown. 

HOW EARLY SHOULD HEIFERS HAVE CALVES? 

There is a great difference in the practice of farmers 
in respect to how early heifers should have calves. 
For beef purposes, three years old is probably soon enough ; 
but for a milker, I would have the heifer come in at two 
and one-half years old, or sooner. She is then old enough 
to become a cow. I would not, as a rule, allow her to go 
to farrow too long, but milk her up to within eight weeks of 
calving. A cow thus trained will give more milk and be 
more likely to hold out longer in milk, if her after care is 
judicious and liberal, as it should be. Such treatment 
tends to form the habit of giving milk, and, as we know, 
habit is a sort of second nature. To couple the heifer with 
a bull one or two years older than she is, is preferable to 
a yearling, and better stock is likely to come from such. 
After the heifer has come in, her feed should be regular 
and liberal. In absence of good grass or hay, we must 
make up for what is lacking in some concentrated feed, 
such as oat-meal, shorts, oil meal or the like, but great 



318 THE AMERICAN CATTLE INDUSTRY. 

care and judgment must be used not to over-feed or 
crowd, as the future cow may be ruined. Undue forcing 
shortens the useful life of a cow very rapidly . 

It is often the case when a heifer has her first calf that 
the farmer thinks she will not give more milk than will 
keep her calf in good condition, and lets them run together, 
to teach her the mysteries of being milked when she has 
her next calf. In this decision there are two mistakes 
that go far to spoil the cow for usefulness. Cows are 
largely creatures of habit, and with their first calf every- 
thing is new and strange to them, and they readily submit 
to being milked, and think it is all right ; but suffer them 
to run with the calf the first season, and a vicious habit is 
established that they will hardly forget in a lifetime. If 
they ever submit to be milked quietly, it is evidently un- 
der protest. But there is a greater objection than this — 
the calf running with the cow draws the milk every hour 
or two, so that the milk vessels are not distended with 
milk, though the quantity secreted in a given time may 
be large. But this is the natural time to distend the milk 
ducts and expand the udder to a good capacity for hold- 
ing milk. When, with her next calf, you require the 
milk to be retained twelve hours, the udder becomes hard 
and painful, and the milk leaks from the teats, or more 
likely nature accommodates the quantity of milk secreted 
to the capacity to retain it, and the cow becomes per- 
manently a small milker, and veiy frequently learns the 
habit of holding up her milk. Much of the future char- 
acter of a cow, therefore, depends upon her treatment 
with her first calf. Everything that disturbs the quiet- 
ness of a cow, impairs the milk, both in quantity and 
quality. To obtain the best results, therefore, there 



THE AMERICAN CATTLE INDUSTRY. 3T9 

should be a regular time and place of milking, and as far 
as possible the milking should be done by the same per- 
son. Any cow can be milked dry in a few weeks by ir- 
regular milking, at intervals of twenty-four hours, and 
sometimes six. Separation from her usual company, a 
change to a new location, a strange milker, and, 
above all, a blustering manner and a scolding voice, are 
sources of irritation that, more or less, impair the milking 
qualities of a cow. No cow under the influence of fear 
will give her full quantity of milk. 

UNRULY MILKERS. 

The habits that a great many cows form of holding up 
their milk, kicking or jumping, and running when being 
milked, are very annoying, and the "theories" of how to 
break them of these habits are " as plentiful as wood- 
chucks in cherry time." 

My experience in handling from thirty to fiftv cows 
daily, in the dairy, for several years, proved to me that 
the suggestions given in papers by different ones as to 
the means for subduing these cows were only "theories." 
To lay a wet cloth or sand bag across their loins, or 
buckle a strap around them in order to make them give 
down their milk, or putting a chain to their leg, or some 
patent contrivance to keep them from kicking, are all in the 
mind's eye, as far as a cure is concerned. By such treat- 
ment they may be subdued for a short time, but it is only 
a matter of time until the old habit is renewed. My ex- 
perience with such cows was this: Unless very valuable 
as milkers, or for the blood that was in them for breed- 
ers, I would fatten and sell them to the butcher. When 
they were valuable as milkers, I would shut them up in 
close quarters where they would be compelled to stand- 



320 THE AMERICAN CATTLE INDUSTRY. 

This takes less time than to run after them. Then if 
they kick or hold up their milk, change milkers. It is 
possible, very often, that a cow will object to one milker, 
but will immediately submit to another. Never abuse or 
speak harsh to them. Kindness will go a great way 
towards conquering them. When thus treated, and they 
will insist upon kicking, take a small rope, fasten one 
end in a snap; back of that eight inches, fasten a ring, 
by passing the rope through the ring and tying a knot in 
it; put the rope around the cow's right hind pastern, and 
fasten the snap in the ring. Now tie the rope to a ring 
or post back of her, pulling the foot back far enough 
just so the toe can rest on the ground. Thus fastened, 
she is compelled to stand quiet, and this will do more 
toward conquering her than abuse. When they will in- 
sist on holding up their milk, and cannot be subdued, I 
would keep them to raise calves, or fatten them. 

As a farmer said, " A cow is a curious animal. Like 
some other females, she has a nerve and a mind of her 
own, and when she gets nervous or makes up her mind, 
she will have her own way all the time and every time. 
In her tricks of kicking or holding up her milk, for in- 
stance; a cow can never be beat out of it, if she has once 
learned it. And just look at her quietly and sidewise 
while you are vainly trying to get a drop of milk out of 
her udder ful, and notice her very peculiar expression. 
She is looking at you out of the side of her eye, as 
much as to say, C I guess you won't.' " 






CHAPTER XVII. 

Modern Methods of Dairying. 

dairying with profit. the best dairy gattle. 

how to judge a cow necessity of stabling cows. 

less ventilation and more bedding. how to 

feed and milk. the most approved methods of 

making butter. 



DAIRYING WIHT PROFIT. 

The dairyman of course wants to make his profits as 
large as possible. This requires earnest effort and close 
attention to the details of the business. The making of 
good butter and cheese, and the selling of good milk, are 
the first requisites in this undertaking. There are many 
instances throughout the country of farmers making a 
grade of butter which sells at fifty cents per pound and 
upwards the year round, and in active demand even at 
that, while their, neighbors, with equal advantages, make 
a grade of butter which is hard to dispose of at fifteen 
cents per pound. Here is where the dairy business is in- 
jured, to a great extent, by the manufacture of so much 
mean, trashy butter, that it seriously affects the market 
and demand for the better grades. Another thing that 
must be looked into in making the dairy profitable, is to 
get a herd of cows suited to what is wanted of them; 
that is, a herd that will give a large quantity of milk, or a 
large yield of butter or cheese. The cow that is good 
for either one of these is scarcely ever as good for either 



322 MODERN METHODS OF DAIRYING. 

of the others, unless it is for giving a large quantity of 
milk which will make a large yield of cheese; and con- 
sequently it is important that if a large yield of milk is 
what is wanted that butter cows are not kept, etc. The 
feed supplied should be adapted to milk secretion and to 
the secretion of the butter oils. If these points are at- 
tended to carefully, it would be of some advantage to the 
dairy interests. 

THE BEST DAIRY CATTLE. 

It would be very hard to say what breed of cattle is the 
most valuable for the farmer engaged in the dairy busi- 
ness. This would have to depend somewhat upon the 
situation, and the purpose for which they are used. The 
ideal general purpose cow, that is pictured out by some 
of the correspondents of several agricultural papers, will 
probably never be found; and certainly not among any one 
breed of cattle; but the farmer's cow should be well-bred, 
of large size, a good breeder, and give a generous quan- 
tity of rich milk. 




THE HOLSTEIN. 



The Holstein breed of cattle, now so popular as dairy 
cattle, are of Dutch or Holland origin, and are one of 
the oldest established breeds known, though their intro- 



MODERN METHODS OF DAIRYING. 323 

miction into this country has been somewhat recent. They 
have, as is claimed, four merits: first, as great milk pro- 
ducers; second, as good cheese-makers, third, good for 
butter; and last, for beef. While not as great in general 
for butter as the Jerseys, their general excellence in these 
respects places them in the front, as a general purpose 
breed without any rival, except perhaps the Short-Horns. 

In yield of milk they seem to be confessedly at the head. 
One cow is quoted with a record of one hundred and 
twelve pounds in one day; another with 18,004 P oun ds in 
one year, or nearly fifty pounds per day, which is said 
to be the greatest yield on record, and the Holstein cow 
Mercedes, is credited with the largest yield of butter in 
thirty days, making ninety-nine pounds, six and one-half 
ounces in that time. While we may not judge any breed 
of cattle by the merits of a few specimens, yet the Hol- 
steins are undoubtedly great milkers. 

The Ayrshire cow, owing to her docility, being very 
easily managed, is valuable; for dairy purposes, she is 
equal to any other cow of her size, but she is inferior to 
the larger breeds for feeding purposes. 

The Jerseys and Gurnseys, and especially the former, 
for quantity and quality of butter, have no superiors. They 
stand upon the same platform as the thoroughbred horse. 
They are each bred for one special purpose : the thor- 
oughbred horse to run, and the Jersey cow for butter. 
No improvement can be made with either one, for 'their 
purpose, by the infusion of other blood. But as said be- 
fore, in keeping cows for the dairy, or to give milk and 
make butter, keep only the kind that will give the great- 
est quantity of your speciality — butter cows, if it is butter ; 
and if it is milk, then keep cows of one of the milk breeds. 



324 MODERN METHODS OF DAIRYING. 

But no matter what breed you have, something further is 
necessary in order to reach the best success. 



THE JERSEY. 

A good cow can generally be produced by good feed 
and care. A $5,000 Jersey cow will do poorly for butter 
on the care and feed that many farmers give their an- 
imals. 

HOW r TO JUDGE A COW. 

In selecting cows for the dairy, by close observation 
very often their character can be told by their coun- 
tenance, and their quality by their appearance. 

"Man is not the only animal which shows his character 
by his countenance. Nearly all kinds of live stock, and 
especially cattle and horses, have something significant in 
their facial expressions. Gentleness and docility on the one 
hand, and wildness and ferocity on the other, crop out al- 
most unerringly in the cast of the eye, or the pose of the 
head. An expert horseman can nearly always interpret 
the disposition of a horse from a square look into his eyes. 
Experienced dairymen also discriminate largely in the 
choice of milking stock by their knowledge of live stock 






MODERN MKTHODS OF DAIRYING. 325 

phisiognomy. The same thing is carried into the fat 
stock markets. Butchers will nearly always scrutinize 
the countenance of a bullock before purchasing, and we 
have often seen them turn away from a handsome beef 
because it had a "wicked eye," which unerringly pre- 
saged trouble in getting it from the yards, through the 
streets, to the shambles. Stock drivers will, when want- 
ed to take charge of an animal, ask to see it, and after a 
momentary front view will consent or refuse with a 
promptness which shows confidence in their ability to 
judge in this way. A bullock will sometimes be avoided 
by several drivers in turn, and without connivance, too, 
because he has a villainous "phiz." One who accustoms 
himself to reading the faces of cattle can soon become so 
expert that he can with difficulty be entrapped into an 
error of judgment." 

Having had considerable experience in handling stock, 
I have found the following description, as given by Mr. 
C. Bordwell, of how to judge a good cow, of value. 
As the character has a great deal to do with the 
cow, and we must judge that by her countenance, 
we will commence at the head, and first notice the eyes. 
Thse should be large and of a bright color, showing a 
mild disposition. "The muzzle should be rather large, 
but the head small and rather bony, with the face 
dished and wide between the eyes; horns rather small 
and amber color; ears small, thin and yellow; neck thin 
and long, with clean throat; neck will drop a little in front 
of shoulders, making what I call a ewe neck; shoulders 
sloping, not heavy, but lean or bony; back level, with good 
width of hips. The back-bone should be rough or loose- 
jointed. I consider this one of the best points. As you 



326 MODERN METHODS OF DAIRYING. 

move your hand along the back the joints seem to be 
farther apart and open. Barrel broad and deep at the 
flank, with the back ribs wide apart. Rump long and 
rather wide; thighs long, thin and wide apart, with legs 
short and bone fine; hoofs rather long but small; milk 
veins large, and where they enter the body you can stick 
your fingers in. Udder well forward and well up behind, 
with four good large teats set square and wide apart. 
Udder soft and pliable, and not fleshy, so that when the 
milk is drawn the udder is nearly gone. Tail long and 
slim, with a good switch. Skin should be soft and yellow, 
and covered with a good coat of soft, silky hair. The cow 
filling the above description, or nearly so, I have always 
found a good one." 

In buying a cow, find out for yourself if she is what you 
want. Don't take anybody's word for it. A mean cow 
is such an intolerable nuisance that many men, and some- 
times other members of the family, are strongly tempted 
to strain a point in order to get rid of her. 

If possible, when she is in milking condition, milk her 
yourself, or see her milked, and judge her by the milk. 
To find out whether any individual cow is a profitable 
member of the dairy herd or not, a separate account 
should be kept of her milk and butter. If no such pains 
are taken it is not easy to tell just what the worth of a 
doubtful milker is. The true policy is to throw out every 
one which does not yield a profit, and replace her with a 
better one. It costs just as much to feed a mean cow as 
a good one. " Better pay more for a good cow than ac- 
cept a poor one for a gift, " is a true saying with dairy- 
men. A good cow is one that will make from ten to 
twelve pounds of butter a week for ten months in the 



t 
MODERN METHODS OF DAIRYING. 327 

year, or one that will give from ten to 12,000 lbs. of milk 
in the same length of time. A poor cow, such as 
is kept by the average farmer in nameless sections of the 
country, to my knowledge, will make from two to four 
pounds — average three — eight months in the year, and 
probably give in that time four thousand pounds of milk. 
New milk weighs eight pounds and eight ounces per gallon. 
The poor cow will require the same amount of food if 
kept up, as the good one, and therefore must be kept at 
a loss. 

No man can afford to keep a poor cow for making but- 
ter or giving milk. The best thing that can be done 
where one is saddled with cows that make only four 
or five pounds of butter a week each, or give but twelve or 
fourteen gallons of milk each in that time, is to raise stock 
and feed for the shambles. 

MILCH COWS SHOULD BE STABLED. 

Mr. J. A. Smith, a Western dairyman, writing of the 
importance of feed and proper treatment of dairy cows, 
gives some excellent suggestions on this topic. He says 
that " dairymen are often surprised at the light weight of 
their milk next morning after a cold rain-storm, through 
which their cows have suffered unstabled, and it is onlv a 
natural result of such treatment. The cow does not eat 
as much, for one thing; and another is, part of what she 
does eat goes to repair the waste of her system in with- 
standing the effects of the storm, and that keeps a per 
cent, out of the milk-pail, until she has recovered from 
the effects of such exposure. It is also true that a cow 
affected by short feed or painful exposure not only loses 
in the quantity of her yield of milk, but in the amount 
of fatty matter it contains. In a word, nature has so or- 



328 MODERN METHODS OF DAIRYING. 

ganized the cow that she revenges herself on her owner's 
pocket, for cruel neglect and short feed; and a farmer 
might just as well try to dodge taxes and death, as to es- 
cape the unwise treatment of a cow. In point of fact, 
when thus treated, she takes the cream first, and gives the 
owner what skim milk she cannot assimilate. The only 
way to get a profit out of her is to fill her so full that she 
runs over, and take the surplus for your gold mine. " 

These suggestions show the necessity of stabling the 
cows, so they can be better fed and milked. 

Milking in the barnyard is an old custom that should 
be abandoned. It is inconvenient and unclean. It should 
go with the wooden pail and hairy butter, and never be 
heard of any more; gone and forgotten, too. It is a 
wonder that any farmer would permit it, and still more a 
wonder that farmers' wives and daughters would consent 
to it. 

It is just as easy, and far more convenient, for the milk- 
ers to put the cows in the stable all times of the year, at 
milking time, as it is to leave them out in a lot; for in this 
way they are rid of the cold and mud, or heat and flies, 
and can remain quiet while being milked, instead of be- 
ing chased around through the mud and snow. It is no 
wonder that farmers' daughters want to marry some city 
chap, who does not keep cows. If I were one — well, 
never mind; just try to build a cow-stable, so that the 
cows can be put up at all times to be milked, or at least 
when it is necessary, during a hot or cold time, and then 
see if the girls, as well as the cows, will not be in a better 
humor. 

There is a prejudice among many farmers against 
keeping cows tied up in the barn the greater part of even 



MODERN METHODS OF DAIRYING. 329 

the wettest and coldest days. It is claimed that the an- 
imals will not be healthy unless they are allowed the free- 
dom of the yard all day. I have seen herds of animals 
belonging to well-to-do farmers standing backed up to 
cold winter blasts, or vainly trying to obtain shelter 
from a storm. 1 have also seen cows, under the irritation 
of the cold, chasing one another around the yard during 
the greater part of the day, and cows giving milk, too. 
Now this is not a rare occurence. There are a great 
many days in the winter when stock should not be out of 
doors longer than to give opportunity to drink. Milk- 
men know that the flow of milk rises and falls in quan- 
tity as the temperature rises and falls during the winter 
season, unless the cows are so well sheltered and cared 
for that they do not feel the severity of the cold . The 
object in having a cow stable is not only to make it more 
convenient to milk, but to protect the cattle from cold 
and wet weather, as well as to aid the keeper to feed in the 
way that will be of the most benefit to the stock with the 
least expense of food. It is the care in feeding and keep- 
ing that gives the profit, and these points must all be kept 
in view when arranging a stable. No one can build a 
permanent cow stable without expense, but such a build- 
ing will soon pay for the cost it will incur. If built, the 
merits will soon become evident. The owner will soon 
say that he cannot get along without it, and his only 
regrets will be that it was not built sooner. In building 
stables for cows, as well as for horses, there are so many 
different plans, that I will not attempt to give any; all 
that is required is to have them convenient, dry and clean. 
" There is possibly no more repulsive sight than a cow- 
stable, in which dirty cattle are housed. It has been 



330 MODERN METHODS OF DAIRYING. 

demonstrated that cows neglected in this respect fail to 
yield a perfect flow of milk, and it is reasonable to sup- 
pose that such • is the case. The richest of food may be 
given to them, but if condition in the stalls is neglected 
they will not thrive. The foul odor of a filthy stable 
must necessarily permeate not only the animal's hide, but 
it has been proven that the meat of stall-fed steers, fat- 
tened under these circumstances, is unwholesome; more- 
over, the milk, even during the period of milking, is liable 
to absorb the filthy emanations from such stables, and to 
become absolutely poisonous. It would seem, therefore, 
reasonable, that owners and dealers in cattle and milk 
should appreciate the importance of cleanliness and it's 
relation to health, even as a source of profit. " 

EXTRA VENTILATION RARELY NECESSARY. 

It is a rare thing to have a stable so tight that any ex- 
tra ventilation is necessary. Where this is the case, 
ventilators should be so placed that there will be no cold 
drafts upon the animals. In order to insure this, they 
should be placed as far away as possible from the stock. 
In no case should they be placed on the windw r ard side of 
a stable, but should connect, if possible, with another 
building to prevent draught, and one in which the air is 
somewhat tempered. The ingress and egress of air 
should be at opposite ends to insure circulation, and at 
the same time prevent a draught, which would be more 
likely when placed near each other. The ventilators 
should be few and small, and should be latticed, overlap- 
ping each other, which would prevent strong currents. 
There is but little danger if stables are daily well cleaned 
out, of the air ever becoming foul enough or close enough 
to injure stock. The necessity of ventilation is usually 



MODERN METHODS OF DAIRYING. 33 1 

more of whim than a necessity. When a stable is cold 
enough to freeze, ventilators are never required. To my 
mind, cattle sleeping on ice or frozen chunks of manure, 
is a barbarism that a humane or economical farmer would 
not tolerate. One w r ould suppose that the dreams of the 
farmer, tucked up in a feather-bed, on a winter night, 
while his cattle were obliged to rest on an icy floor among 
frozen manure, could not be very pleasant. 

GOOD BEDDING NECESSARY. 

It is economy to give the horse, cow and other stock 
housed through the winter, a good bed. It has much to 
do towards saving food and keeping stock in a thriving 
condition, to say nothing of the obligations man is under 
to provide well for the dumb animals for him given to 
have "dominion over." Better to give stock comfortable 
beds through the usual seasons of necessary shelter and 
stabling, as they can be provided with very little difficulty 
and expense. There is usually refuse fodder, sraw or 
other matter, which can be utilized and made into manure 
by this process. A large amount of the excrements, by 
this practice, which would otherwise be lost, can be saved. 
Fine sand makes a good bedding material and a good 
dressing for any heavy soil. Sawdust is another article 
which can be used advantageously for the same purpose. 
There is no farmer who cannot provide plenty of litter, 
of some kind for his stock, and this by all means he 
should do and will do, if he understands his business and 
consults his own interests. 

HOW TO FEED AND MILK THEM. 

Cows, in order to be profitable, must not only be gen- 
erously and regularly fed, but their milking should be 
done at as regular hours as possible, winter and summer. 



332 MODERN METHODS OF DAIRYING. 

The cows don't have watches, but they know when busi- 
ness hours come around, and are fretful if the business 
don't go on. Their feed, of course, will depend upon the 
time of year. During the best of the grass season, they 
may not need much if any feed, but if stabled at milking 
time, it is best to give them some dry mill-feed, as it not 
only prevents them from scouring, but entices them in the 
stable. When the grass is scarce or begins to get hard, the 
mill-feed can be increased in quantity and quality, or else 
some fresh grass cut and put in the stable for them. The 
main object in feeding summer or winter is to give a var- 
iety, at least enough of a change so that they will not get 
tired of any one kind. Corn is the great fat-producer, and 
should be mixed with the winter feed, but if crushed 
or ground, and mixed with cut hay and steamed, or fed 
wet, it is better than if fed whole. A rich fodder, as clover 
hay, needs less meal, while a poorer one, like straw or 
corn fodder, needs more. Cattle that are being fattened 
should also receive more meal than the heavy milkers. 
The feeder himself miist regulate the amount given. He 
should be able to feed each individual one of the herd the 
quantity and quality necessary, and so keep them thriving 
by giving enough, but not too much. 

To aid in mixing their feed, there should be a large 
trough close to the hay cutter. This trough should also 
have a sheet-iron bottom, and be fixed for heating or 
cooking, if wanted for that purpose. It takes but little 
additional expense to have the apparatus fixed for cook- 
ing. When so arranged small potatoes, turnips, pump- 
kins, and mangolds can be used to their best advantage. 
They are far more easily digested when cooked and 
do cattle more good. These and mill feed, barley or 



MODERN METHODS OF DAIRYING. 333 

malt, mixed with cut clover hay or sheaf oats, form the 
best of milk producing food, and it is considered settled 
that the quality of milk is controlled by the quality of 
the food. How important it is then, to give to the cows 
none but the best and purest food. With no other stock 
is this so essential, for the reason that it has been fully 
demonstrated by competent authorities that the milk is a 
very prolific source of transmitting disease germs from 
impure food, and especially from impure water. Pure 
water — and no other kind should be tolerated under any 
circumstances — should be supplied to the cows, all they 
will drink, three times a day. 

In feeding cows for milk it is a common practice to 
give each cow a pailful of water in which liberal quantity 
of bran has been stirred. This produces a large flow of 
milk, especially if the water is warm, but it is a big chore 
to feed a large number of cattle in this way. The im- 
portance of water requires that it should be handy, and a 
good plan is to have a tub or trough so arranged at the 
well as to protect it from frost in the winter ; this filled 
with fresh well water and a liberal amount of bran and a 
little salt stirred in it, will help to promote a great flow of 
milk. A rapid, expert milker, who is at the same time 
kind and considerate to the cow, can also do much to in- 
crease the yield of milk. Slow milking of cows never 
secures the full product. The cow becomes tired of re- 
laxing the udder muscles, and after a time resumes the 
more natural position of contracting them. This makes 
much stripping necessary, and a slow milker will never 
have patience to strip a long time. Partial milking soon 
dries the cow, and greatly reduces her value. 

Always treat your cows kindly, have quiet attendants, 



334 MODERN METHODS OF DAIRYING. 






feed well, milk quickly and cleanly. Discharge all help 
that are noisy, or that would strike a cow. 

In driving the cows, never hurry them ; as when their 
udders are full of milk, or they are heavy with calf, it is 
very likely to do them permanent injury. 

Besides the suggestions already given I will say that 
the way to make money in dairying is to keep the best 
cows, give them first-class treatment, use the best methods 
of cheese or butter making, and keep your eye on the 
market. Don't keep a poor milker, and seldom sell your 
best cows. The best cow for the dairy is not necessarily 
a thoroughbred ; it is the one that yields the most milk or 
butter. 

"While I do not wish to lay a straw in the way of pro- 
gress of fine dairy cow breeders, and while I admit the 
excellence of the Jersey, Ayrshire and Holstein, yet I do 
protest against the constant revilement of our native cows. 
No animal on the farm is treated worse. Struggling 
among ragweeds in almost grassless pastures, furnishing 
blood for flies in th^ blazing heat of mid-summer, the 
effect of wrath, hail, snow, sleet, rain and polar winds, 
she still survives, ever patient and returning good for evil. 
If our abused native cow was treated half so well as her 
foreign cousin, perhaps she would be as famous as they." 

MAKING BUTTER. 

In making butter remember that it is all important to 
suit the tastes of your customer. Let your taste be sub- 
ordinate to theirs. 

In packing butter for the various markets, or furnish- 
ing it direct to customers, it should be salted and put up 
in packages to meet with favor. 

"One of the first essentials to a good package of but- 



MODERN METHODS OF DAIRYING. 335 

ter is the use of a pure dairy salt, free from any injurious 
ingredients, and one that will retain the flavor and good- 
keeping qualities of the butter. The use of poor salt, 
perhaps more than any other cause, has been the means 
of more loss to the dairymen of this country than can be 
readily estimated, especially when butter is held in stor- 
age for a higher market, the poorer grades of salt im- 
parting a fishy or racid flavor, detracting in value from 
one to five cents per pound. 

"In salting butter, one ounce to the pound is what is 
generally used. Butter should be exposed as little as 
possible to the air from the time it is churned until packed 
tightly in tubs, fit for market. Care should be taken 
never to overwork butter, as the grain and texture should 
be preserved. This point should never be lost sight of. 

"Equally good results can be obtained by washing 
or working the milk from the butter, when skillfully 
done under favorable circumstances. In either case the 
only object is to free the butter from the milk, with as 
little injury to the flavor or grain of the butter as possible. 
In washing butter, the danger is mostly in injuring the 
flavor by introducing foreign matter in the water, while 
in the other case, their is more danger in overworking, 
and so injuring the grain. In localities where pure water 
cannot be obtained, washing should not be resorted to, 
for butter is always sure to take up the impurities con- 
tained, as it will taint of any decaying vegetable or ani- 
mal matter that may be near. Many wells and 
springs which are thought to be pure and good have 
; in them decaying substances which render them entirely 
unfit for any use, much less to wash butter with. Decay- 
ing organic matter so introduced into butter acts very 



336 MODERN METHODS OF DAIRYING. 

much like yeast in dough; at least, it starts a fermenta- 
tion, so to speak, which soon destroys the butter. Allow 
no surface water to get into the spring or well, or any 
filth to remain in them, and if they are not highly 
charged with lime, mineral or salts of any kind, there is 
no better or easier method than to wash the milk out 
quickly and thoroughly before salting. 

"It is very difficult, if not impossible, to make good but- 
ter without having a good milk room. All the other con- 
ditions may be good, but if the milk be set in a room 
where the temperature is not right, or the air bad, the 
result may be poor butter. This fact is too often over- 
looked, but not as frequently as formerly. It is now very 
generally known that, to make good butter, milk must 
not be kept in the same room with boiled vegetables or 
other cooked food; or where there are vegetables, as in a 
cellar. But it is not so generally understood as it should 
be that the milk room should not be where there is any 
chance for disagreable odors to come from adjoining 
rooms. Too many settle down in the idea that if they 
have a room expressly for milk, it is all that is required; 
but this is a mistake. The milk room should be so far 
away from the cook room that it should be impossible for 
the odors which arise while cooking to enter it, though 
the door is opened. 

If the farmer smokes tobacco he should be very care- 
ful never to smoke even in a room adjoining the milk 
room, or to go into the milk room after smoking, until 
the odor of the tobacco is out of his clothing, which, if 
he smokes very often, will not be until he gets a new 
suit. There are but few substances that absorb odors 
like milk or butter." 



BREEDS AND CHARACTERISTICS OF HORSES. 337 

All buckets or cans that receive the milk should be 
kept clean and sweet. The milking should be done 
quickly and the milk put away immediately in the milk 
room. As soon as the cream separates from the milk, 
which is in forty-eight hours or less, according to the 
temperature of the room, it should be churned, and not 
allowed to stand and become rancid. Keep a thermometer 
with which to test the cream, and churn it at a temper- 
ature of about sixty-three degrees. Never try to secure 
the proper temperature by pouring water in the cream 
or testing it with the hand, but apply hot or cold water 
on the outside of the can, and get the temperature by the 
use of the thermometer. Wash the butter w r ith pure cold 
water, add the proper amount of salt and coloring before 
commencing to work it. Avoid the use of the hand in 
working it. Use a ladle, or what is better, a lever. Don't 
spat it or draw the ladle over to smooth it, as that breaks 
the grain. As soon as the milk is all out it can be pre- 
pared for market by putting it in prints, or rolls, and 
wrapping each one separate in a clean muslin cloth, wet 
in strong brine. 

Use good ash tubs or scalded stone jars for packing. 
Butter should be packed in solidly, so that when turned 
out it will not be full of holes and loose. Tubs should 
be soaked in good strong brine, or else thoroughly 
steamed, then weighed, and the tare marked plainly on 
each tub. " Fill to water measure. " Soak the cloths 
well in brine, and have them large enough to cover the 
entire top. It is now ready to go to market, or to be put 
in a cool place free from all animal or vegetable odors. 

PACKING BUTTER IN BRINE. 

This method of packing butter for its more perfect 



33§ MODERN METHODS OF DAIRYING. 

preservation, and one which is very effective, has long 
been in use in England. It is to pack the butter in cylin- 
drical bags of muslin, which are put in a. mold for the 
purpose. These bags hold about two pounds, and when 
filled are tied tightly and packed away in brine in tubs, 
pails, or casks, and are headed up just as pickled pork 
is. The butter will absorb no more salt, is perfectly free 
from atmospheric exposure, is enveloped in an antiseptic 
fluid, and is therefore entirely safe from change, except- 
ing so far as this may occur internally from within by 
natural process called ripening. But this change goes 
on so slowly that the butter merely acquires a high 
and agreeable flavor, and no strong scent or taste is 
developed which would approach rancidity. 

This manner of packing butter has long been in use in 
some districts of England, and the supplies furnished to 
the large universities of Oxford and Cambridge have been 
put up in a similar way for many years. The butter is 
made in long rolls about two inches in diameter, and 
these are wrapped in l^iuslin and the edge secured by some 
stitches, the ends being tied. 

Another method for packing butter, and one which is 
well adapted for the general farmer, is to work or wash 
the butter until it is free of milk, then pack well in a good 
sweet jar or ash vessel; cover the top over with a wet 
cloth; press down close all around, and cover with salt 
some two inches thick. When wanting to add more but- 
ter, remove the salt and cloth, pack as before, then re- 
place the cloth and salt. Butter thus packed during the 
fall months will keep sweet and good until late in the 



THE AMERICAN HORSE. 



A MODERN, PRACTICAL AND RELIABLE 



Treatise oh the Horse, 



GIVING A BRIEF HISTORY OF THE DIFFERENT BREEDS, WITH VALUA- 
BLE INFORMATION ON VARIOUS SUBJECTS, AS TO BREEDING, 
REARING, HANDLING AND SHOEING, EITHER FOR THE 
FARM OR ROAD, FOLLOWED BY A PRACTICAL TREAT- 
MENT ON THE DISEASES OF HORSES, CAT- 
TLE AND SHEEP. 



CHAPTER XVIII. 

The Different Breeds of Horses and Their 
Characteristics. 

the ancient horse. western ponies. canadian 

kanuck. thoroughbred. american trotting 

horse. the pacing element. the draft fami- 
lies. the cleveland bay. 



THE ANCIENT HORSE. 

The horse is mentioned in Scripture at least fifteen 
hundred years before the Christian era. To what coun- 
try he was indigenous is left in doubt; but from the in- 
formation given in Scripture, it is reasonable to presume 
that Africa was the home of that noble animal. 

Horses are not supposed to be indigenous to the 
Western continent; at least none of the first discoverers 
have left on record any evidence of their existence. 
History shows that Columbus, in his second voyage to 
this country in 1493, brought over horses, the first, no 
doubt, that ever saw the Western hemisphere. Accord- 
ing to Herbert, in 1604 an enterprising French law- 
yer, M. S. Escorbot, brought horses and other do- 
mestic animals into Canada, from which descended 
the Canadian Kanuck, that for many years prevailed 
extensively in that country, and still exists, to some 
extent. In 1609, the English colonization ships, land- 
ing with immigrants at Jamestown, Virginia, brought 



343 ,_„„ C„ ARA C TEKISTI C S O, HOKSB, 

over from England six mares and one horse, be- 
sides cattle, sheep and swine. In 1625, horses were im- 
ported from Holland to New Jersey by the Dutch West 
India Company. In 1629, Francis Higginson, an Eng- 
lish emigrant, brought over horses and mares to Massa- 
chusetts, from which descended the first stock of New 
England. From these beginnings and subsequent im- 
portations, many millions of horses have spread over the 
United States. Some of the noblest steeds and greatest 
performers in the world are numbered among our run- 
ning and trotting celebrities, of which I will speak here- 
after. The horses found in the wild state on the prairies 
of North America, are undoubtedly descendents of the 
fine Spanish horses escaped or let loose in the exploring 
expeditions of De Soto and other adventurers, especially 
from the horses that escaped in the Spanish wars with 
Mexico and Peru. 

The blood of the Barb and Turk, known as the 
Arabian horse, predominates in these ponies to a great 
extent, which, no doubt, accounts for their durability, for 
it is known that they are " tougher than a steak from a 
Texas thorough-bred steer. " These ponies predominate 
all over the West, and are known under different names, 
according to the locality, as the Mexican, Texas, or 
Indian Pony, California Mustang, and in the territories as 
the Cayuse, or Spanish horse. 

THE CANADIAN KANUCK. 

This breed is supposed to be of Norman descent, and 
originated from the horses brought over from France by 
the first settlers of Canada. They possess the general 
characteristics of the Norman, without degeneration or 
any material change excepting that of size, which is at- 



BREEDS AND CHARACTERISTICS OF HORSES. 343 

tributed by some to the cold climate and scanty food on 
which they have been raised, and by others to a cross of the 
Norman and the Arabian. They were the first draft 
horses bred on the western continent, and spread over 
the United States. They are a valuable agricultural and 
general purpose horse, for a rough country, as they are 
active, easily kept, and grow fat at hard work. They 
stand from fourteen to fifteen and one-half hands 
high; possess an iron constitution, with strong muscled 
quarters; large bone in proportion to size; sound feet and 
legs, free from spavins, ringbones, or other hereditary de- 
fects. They perpetuate their strong points and leading 
characteristics to their issue, and when crossed with high- 
bred trotters or thoroughbreds, increase the bone. Many 
of our now noted trotting horses possess the blood of the 
Kanuck, as obtained through Old Pilot, a noted pacer 
brought from Canada to New Orleans, by Mr. Chas. 
Barker, in 1835, and from there taken to Louisville, Ky. 
He was a black horse, fourteen and one-half hands high, 
and could pace exceedingly fast. It is claimed that he 
paced two miles in 4.27; but was such a lugger on the 
bit that he had to be worked with a peculiar rigging at- 
tached to the saddle, in order to hold and control him. 
This rigging consisted of a stout crupper extending from 
the saddle to the tail. Attached to this was a regular 
harness breechen. Long, line-like reins extended from the 
bridle bit back through the rings in the brichen, then back 
again through the rings in the bridle bit, and then up to 
the saddle. Thus rigged, the little "black ram," as he 
was called, could fairly fly, and from his loins, through 
his grand daughters, have such trotters as MauclS., 2.9^, 
and Jay-Eye-See, 2.10, been produced. 



344 BREEDS AND CHARACTERISTICS OF HORSES. 



SO 

lar 



The breed of horses which now prevail, and are 
established in the United States as to deserve particular 
description, are the thoroughbred race horse, American 
trotting horse, Norman, Clydesdale, English cart, and 
Shire horses. 

THE THOROUGHBRED HORSE. 

As ordinarily applied by breeders, the word "thorough- 
bred" simply means purely bred, or of unmixed lineage, 
and in this strict sense none of our domesticated animals 
can justly be called thoroughbreds, except the English 
race horse, because they all have more or less composite 
ancestry. When, however, that a certain strain or race 
has been bred within itself, without outcrosses to other or 
different strains, for many generations, until a marked and 
peculiar t}~pe is uniformly produced, that race, or strain, 
or breed is said to be thoroughbred, or purely bred. 

The term thoroughbred was first applied only to horses 
in great Britain, bred especially for racing purposes, and 
w T as adopted as the name of the breed, and is still used 
for that distinctive purpose. Consequently, when one 
speaks of a thoroughbred horse, all intelligent horsemen 
understand that the race horse is ment. No horses are 
recognized as Thoroughbreds in this country that do not 
show an unbroken line of ancestry, on both sides, to an- 
imals recorded in the English Stud-book. No intelligent 
horseman will speak of a thoroughbred Morgan, a thor- 
oughbred trotter, or a thoroughbred draft-horse, because, 
as before stated, the term, when applied to horses, be- 
longs only to one particular breed, the running horse, 
called Thoroughbreds. 

Mr. Youatt says: "There is much dispute as to the 
origin of the Thoroughbred horse. By some he is traced 



BREEDS AND CHARACTERISTICS OF HORSES. 347 

through both sire and dam to Arabian origin. Others 
believe him to be the native English horse improved and 
perfected by judicious crossing with the Arabian horse, 
the Turk, Bard or Beduin, which, without doubt, is his 
true parentage." 

England is entitled to the credit of originating and per- 
fecting the thoroughbred in his present form. The Dar- 
ley, Arabian, Godolphin, Barb, Byrley, and Turk, were 
among the most distinguished progenitors and founders of 
the breed. The Stud Book, which is an authority ack- 
nowledged by every English breeder, traces all the old 
racers to some Eastern origin, or Arabian horse. If the 
pedigree of an English racer of the present day be re- 
quired, it is traced back to a certain extent, and ends with 
a well known racer, or in obscurity. For an American 
Thoroughbred, it traces to a well known race or an im- 
ported Thoroughbred. It must, on the whole, be allowed 
that the present English Thoroughbred horse is of foreign 
extraction, improved and perfected by the influence of the 
climate, and by diligent cultivation. The beautiful tales 
of Eastern countries of somewhat remoter days, may lead 
us to imagine that the Arabian horse possessed marvel- 
ous powers, but it cannot admit of a doubt, that the Eng- 
lish Thoroughbred horse is more beautiful, far swifter 
and stouter than the famed courser of the desert, and 
those bred in America have proven themselves equal to, 
or superior to those bred in England. In former days the 
race horse was not brought upon the course until matur- 
ed, generally at five years old. The consequences were 
that they remained sound, competent to train and run well 
at an advanced age. Now the system is changed. The 
majority of breeders start their colts at two years old, so 



348 BREEDS AND CHARACTERISTICS OF HORSES. 

as to give them a reputation for early maturity, and they 
train off or break down at three or five years of age, and 
the majority go off crippled into the stud. 

Whether the introduction of two year olds upon the 
race course, so they may astonish the public by their 
fleetness, is best, is a question which more concerns the 
sporting man than the agriculturist, and yet it concerns 
the agriculturist, too, to some extent; for racing is prin- 
cipally valuable as connected with breeding, and as the 
test of breeding. But the breeding of the Thorough- 
bred horse is a business that belongs to men of ample time 
and means; for it takes plenty of both to make it a suc- 
cess. That the breeding of Thoroughbred horses is 
legitimate, in which any farmer may honorably be 
engaged, is too plain to admit of denial. It becomes 
simply a question of how far this almost universal passion 
may be carried. But whether it is wrong to run them at 
so early an age as two years, and cripple or ruin them for 
life, as is often the case, is a question that is easily an- 
swered in the affirmative, and is a practice that should 
not be tolerated by the breeders. The horse is as suscep- 
tible of pleasure and pain as ourselves. He was committed 
to us for our protection and for our use; he is a willing 
and devoted servant. Whence did we derive the right to 
abuse him? Self interest speaks the same language as 
reason in prompting us to take care of him. 

THE AMERICAN TROTTER. 

This celebrated and valuable breed of horses is of 
American origin, and is thoroughly composite. It is made 
up of different elements of blood of the Thoroughbred 
horse crossed with the native American mares, and their 
produce so inbred, that now the trotting horse is a dis- 



BREEDS AND CHARACTERISTICS OF HORSES. 349 

tinguished breed, and more valuable than any other 
known. The horses which were most noted as the 
founders of the breed, and which became famous, 
are, Juston Morgan, Rysdyk's Hambletonian, An- 
drew Jackson, Mambrino Chief, Blue Bull and Pilot 
Junior. Further on, I will speak of these horses named, 
and give their breeding as given in history with a few 
brief remarks on their value as sires, but cannot give 
the history of the families in full; to do so, would re- 
quire a large volume in itself. 

THE FOUNDER OF TROTTERS. 

The founder of the best trotting families was the im- 
ported horse Messenger, brought from England to Phila- 
delphia, in 1778. The lineage of this noble sire traces 
back in the male line to the Darley Arabian, the sire of 
Flying Childers, but with the suspicion of an out-cross 
through his great grand sire Sampson. On the side of his 
dam the strain reaches Code, by Godolphin Arabian. 
From all accounts, Messenger was a horse of superior, 
though not handsome form, and possessed extraor- 
dinary power and spirit. His color was grey, which 
became lighter with age; was fifteen hands, three inches 
high, with a large bony head, and a rather short, 
straight neck. His windpipe und nostrils were nearly 
twice the usual size, while his withers were low, and 
shoulders upright, but deep and strong. His loins were 
strong and the quarters very muscular, while his 
hocks and knees were very large, yet the cannon bones 
were flat and clean. He carried his legs under him, and 
was always ready for action. This description shows but 
little of the form of the Thoroughbred, yet is typical of 
the form of his trotting descendents. This form, as 



350 BREEDS AND CHARACTERISTICS OF HORSES. 

well as the extraordinary vitality and endurance 
peculiar to him, he impressed upon his progeny, which 
being persistently driven and trained to trot, became more 
intensified and habituated regarding gait, until we have as 
the result of this skill of man, and this strain of blood, the 
final development of the trotting horse of America, the 
pride of the turf and road. Messenger died on Long Is- 
land, in 1808, at the age of twenty-eight, and stood for 
fifteen years in the vicinity of New York City. The road- 
sters and trotting horses throughout that section show the 
impress of his blood. 

PROMINENT SONS OF MESSENGER. 

The following were the prominent sons of Messenger, 
to whom we trace many pedigrees of the fastest trotters : 
Mambrino, Bishop's Hambletonian, Ogden's Messenger, 
Engineer, Commander, and Winthrop Messenger. Some 
of Messenger's daughters have contributed to the differ- 
ent families qualities which have given them prominence. 
The grandam of young Bashaw, the source of the 
Bashaws and Clays, 1 was the daughter of Messenger. 

PROMINENT GRAND SONS OF MESSENGER. 

Among the grand sons of Messenger, Abdallah and 
Mambrino Paymaster stand pre-eminent. Of this king 
of stallions, Abdallah, "rough to look at," a son of Mam- 
brino, and a grandson of Messenger, out of the mare 
Amazonia, too much cannot be said. In life he was not 
appreciated; in fact, was so neglected as to yield no 
profit in the stud, and was sold for $35 to a fisherman, 
who, not being able to work him on account of his tem- 
per, allowed him to starve to death. His greatest laurels 
were reaped years after in the honors bestowed on his 
sons. During late years his blood has been highly prized 



BREEDS AND CHARACTERISTICS OF HORSES. 35 I 

in the pedigrees of trotting horses, either through male 
or female line. Mr. Wm. F. Porter, in speaking of him, 
says, "Abdallah was foaled on Long Island, and was a 
rich mahogany bay, ana measured about fifteen hands 
three inches, under the standard. He had a star and very 
possibly one white foot. He is presumed to be Thorough- 
bred, but the pedigree of his dam was lost. 

Rysdyk's Hambletonian, a son of Abdallah, was the 
greatest progenitor of trotters the world ever saw, and by 
right of acknowledged pre-eminence, claims our con- 
sideration as the first on the list of great stallions. He 
was foaled in 1849, an< ^ died * n I 876. His dam was by 
imported Bellfounder, his second dam was by Bishop's 
Hambletonian, son of Messenger, and third dam by Mes- 
senger. He is described by Mr. Holmes, who knew him 
well, as a strong, compactly made horse, close to sixteen 
hands high. His coat was ordinarily of the brightest bay, 
his legs black, the black extending above the knees and 
hocks, with white socks behind (m size precisely 
alike), and a small, white star in the centre of his forehead. 
His pictures are all utterly inadequate to convey any cor- 
rect idea of the horse. " 

After the get of Rysdyk's Hambletonian began to 
show promise as trotters, and especially after Shark, one 
of his sons, came out and trotted several wonderful races 
under saddle, from 1862 to 1866, making a mile in 2.28^, 
and two miles in 5.00^, and Dexter, another son, who 
came out a year later, and swept everything before him, 
and in 1867 made a record of one mile in 2.17X? which 
for so many years stood as the best performance on 
record, the "Old Horse," as he has long been called, 
became very popular in the stud, and was extensively 
I 



352 BREEDS AND CHARACTERISTICS OF HORSES. 

patronized. Another of his sons, George Wilkes, came 
out nearly at the same time as Dexter, winning many 
races, and in 1868, made a record of 2.22, which stood 
for many years as the best stallion record. Then Gold 
Smith Maid and St. Julian, granddaughter and grandson, 
appeared upon the turf and electrified the world with 
their wonderful speed for many years. And they kept 
coming thicker and faster — first, the sons, and then the 
daughters, then the granddaughters and grandsons, then 
the great-grandsons anH 3 hte mtil his descendents 
became the most noted fa jtting horses known, 

and the irresistible logic of trotting statistics to this day 
has clearly demonstrated the superiority of the Hamble- 
tonian blood over all others. 

Hambletonian commenced service in the stud at two 
years of age, and continued successfully until two years 
before his death, when he proved no longer fertile. He 
served 1,833 mares, and got 1,325 colts. During the 
first three years he stood at $25, to insure; the next nine 
years at $35; the next year at $75; the next at $100; 
the next at $300; and since then at $500. His earnings 
in the stud amounted to $185,125. 

Of his get, 37 have trotting records of 2.30 or better, 
or one 2.30 trotter out of every thirty-five colts. From 
this it can be seen that from the number of foals he pro- 
duced, the percentage of 2.30 trotters were small. Some 
of his sons and grandsons in this respect, and also in the 
production of horses of great speed have surpassed him. J 
Among those that may be mentioned that stand pre-emi- 
nent as gi at sires are Volunteer, George Wilkes and 
Harold. But it must be borne in mind that they have 
had the ad\antage of being coupled with better bred 



BREEDS AND CHARACTERISTICS OF HORSES. 353 

trotting mares, and the colts the advantage of the skill 
and knowledge of man as to how to educate the trotter. 
It has been practically demonstrated that neither Rysdyk's 
Hambletonian, nor many of his sons, have produced 
sensational trotters when crossed on Thoroughbred mares, 
although three-fourths of all the sensational trotters be- 
long to the Hambletonian family, but have been produced 
by the cross of Hambletonian sires with well-bred trot- 
ting or pacing mares. This is not only true of the 
Hambletonian family, but with all other trotting families, 
that there are but few fast trotters that have been pro- 
duced by breeding strictly Thoroughbred mares to trot- 
ting sires, or trotting mares to Thoroughbred sires. Less 
than twenty with records of 2 130 or better, would cover 
the entire list. 

IMPORTED BELLFOUNDER. 

Bellfounder was imported from England, in 1822. He 
was a remarkably fast trotter for a Thoroughbred horse, 
and has contributed a most valuable strain of blood to the 
trotters of this country. At three years old he trotted 
two miles in six minutes, and at four years old made ten 
miles in thirty minutes. The Bellfounder cross is high- 
ly prized, and is found in the pedigrees of the Hamble- 
tonians, Clays and other families. Rysdyk's Hambleton- 
ian's dam was by this great horse, and her speed, at four 
years old, was very great, seldom equaled, even in these 
fast times. She was a handsome dark bay mare, and 
queen of the road of New York City for many years." 

Mambrino Paymaster was another noted son of Mam- 
J brino, and his dam w r as a large black mare, breeding un- 
known. Mambrino Paymaster was the sire of Mambrino 
Chief, the founder of the family which bears his name. 



354 BREEDS AND CHARACTERISTICS OF HORSES. 

This strain of blood has become very fashionable and will 
be found in the pedigrees of some of the most noted sires 
or dams of sensational trotters. 

MAMBRINO CHIEF. 

"Mambrino Chief, br. h. 16 hands, was a very fast 
trotter for his day, having trotted a mile in 2 136, in the 
year 1854, after having made a season in the stud. But 
besides being himself a fast trotter, he possessed the 
most remarkable power of transmitting the ability to re- 
produce trotters to his deseendents. He was foaled in 
1844, and spent the earlier part of his life in New York, 
where his opportunities in the stud were limitted. He was 
afterward taken to Kentucky, and after making but seven 
seasons in the stud, died in 1862, at 18 years of age, and 
just at the beginning of the war, which hindered the de- 
velopment of his get for many years. In spite of this, 
and notwithstanding the fact that the development of 
the trotting horse was then but little understood, ten of 
his get trotted better than 2 130. Amongst these was the 
great Lady Thorne, who beat all the great trotters of her 
day with the utmost ease, including the renowned Gold- 
smith Maid, whom she beat every time she met. Her 
best record was 2:18^, but those who knew her best, 
say that this was no measure of her speed, she being able 
to trot much faster." She was credited with trotting a 
mile in 2 :o8 in a trial, driven by the veteran driver Dan 
Mace, and this long before forty pound sulkeys or shin 
boots, etc., were known. After the trial, Dan said to the 
parties that timed her, "We will never live to see that mile 
trotted again." 

The opportunities of Mambrino Chief as a sire, were 
vastly inferior to those of Hambletonian. His services in 



BREEDS AND CHARACTERISTICS OF HORSES. 355 

the stud were comparatively limited; he died before his 
fame was established, and his get had to contend w r ith 
great disadvantages. But notwithstanding this he was to 
the West what Rysdyk's Hambletonian was to the 
East — the fountain head of a great trotting family. And 
history establishes the fact beyond question that no other 
stallions ever lived, of which we have any record, who 
possessed the power, to a greater degree, of transmitting 
to their descendents, running through successive gener- 
ations, the ability to reproduce trotters, capable of the 
very best performances, with unerring certainty as the 
great stallions Mambrino Chief and Rysdyk's Hamble- 
tonian. 




This cut, as taken from life, represents the standard 
bred trotting stallion, Mambrino Hambletonian, and his 
general appearance shows the characteristics of the two 
families which he represents. He is a dark bay horse, 
i$H hands high, and weighs 1,125 pounds. Sire of 
Stranger, record 2:22^; two miles 4:59. Coal Dealer 
trial, 2:24, dead; Red Jacket, stallion, trial, 2:26. He was 



356 BREEDS AND CHARACTERISTICS OF HORSES. 

sired by Ashland, by Mambrino Chief; ist dam Blinker 
mare, by Rysdyk's Hambletonian ; 2d dam by Young 
Patriot, sire of Volunteer's dam; third dam the Chas. 
Kent mare, the dam of Rysdyk's Hambletonian. Ash- 
land's dam, Utilla, by imported Margrave ; 2d dam, Too 
Soon, by Sir Leslie; 3d dam, Little Peggy, by Gallatin, 
he out of imported mare Mambrino, by Lord Governor's 
Mambrino, sire of imported messenger. 

THE MORGAN FAMILY. 

To this celebrated family of trotting horses, too little at- 
tention has been paid of late years. They in former days 
obtained much celebrity as a family of fast and fine road 
or track horses. But owing to but few of them being 
able to obtain records of 2:20, or better, and on account 
of their size, being rather small, they have lost consider- 
able of the celebrity they once obtained. As a family of 
trotting horses with records of 2 130, or better, they no 
doubt are entitled to second place, the Hambletonian 
family holding first honor in this respect, as well as the 
honor of claiming all the kings and queens of the turf. 
As to the pedigree of the Morgan horse, there is some 
doubt, but the one as given by Mr. Justin Morgan is ac- 
cepted as the one entitled to the most credit. The horse, 
Justin Morgan, the founder of the Morgan family of 
horses, was foaled in Massachusetts, in 1793, and brought 
from Springfield, Mass., to Randolph, Vt., in 1795, where 
he was kept for many years, and became celebrated as a 
sire of fine horses. Justin Morgan, ch. h. 14 hands, 
was sired by True Britain, by Traveller. Dam by 
Diamond, by Wildare, Thoroughbred. He was exten- 
sively patronized, and left a numerous and valuable pro- 
geny. There were but four of his sons left entire : Re- 



BREEDS AND CHARACTERISTICS OF HORSES. 357 

venge, Sherman Morgan, Bullrush and Woodbury, or 
Burbank. The last three became distinguished sires. 
But as to the breeding of their dams, little or nothing is 
known. Sherman Morgan was probably the best son of 
Justin Morgan. He was the sire of Vermont Blackhawk, 
Sherman Blackhawk, and Vermont Hero, who perpetu- 
ated the blood of their sire through a long and illustrious 
line of trotters. Blackhawk was the sire of Ethan Allen, 
whose brilliant career on the turf gave him a record of 
one mile in 2:25, and with running mate of 2:15, but his 
fame in the stud far eclipsed his successful career of the 
turf. He was the sire of a great many fast trotters, and 
also the sire of Daniel Lambert, the sire of twenty-five 
2:30 trotters, and the grand sire of H. B. Winship, with a 
record of 2 :o6, with running mate. Vermont Hero was 
the sire of Gen. Knox. Both their dams were of Hamble- 
tonian blood. Gen. Knox possessed more Messenger 
blood than Morgan, and his progeny show it by their rec- 
ords. Woodbury Morgan became famous as a sire of 
horses suited for martial display, on account of their beau- 
tiful form and graceful action. This is characteristic of 
the Morgan family, and very noticeable with horses pos- 
sessing that blood. 

THE BASHAWS, CLAYS AND PATCHENS. 

The Bashaws descended from an imported Arabian 
stallion. Grand Bashaw was imported from Tripoli in 
1820, and sired Young Bashaw. Young Bashaw was 
the sire of Andrew Jackson, who was the most famous 
trotting stallion of his day, and as a weight puller was un- 
surpassed in speed. His dam was of unknown blood. 
She was taken to Pliladelphia in a drove of horses from 
the West. From the loins of this great horse, Andrew 



358 BREEDS AND CHARACTERISTICS OF HORSES. 



Jackson, have descended the Bashaws, Clays and Pate 
ens. He was foaled in 1828, and died in 1846. He sired 
Long Island Blackhawk, who was the first horse to trot a 
mile in 2 :40, to a two hundred and fifty pound wagon, 
and from whom descended Green's Bashaw, the Mo- 
hawks, and many other trotters of note. Henry Clay, the 
origin of the Clay and Patchen branch, or family, was a 
son of Andrew Jackson, and was foaled in 1837. The 
dam of Henry Clay was a trotting mare of unknown 
blood, but was both fast and game. Henry Clay was 
possessed of great speed and endurance. Cassius M. 
Clay, son of Henry Clay, and sire of George M. Patchen, 
has done the most to establish the Clays and Patchens. 

MESSENGER DUROC 

Duroc, son of the Thoroughbred Diomed, and the sire 
of Messenger Duroc, whose dam was a daughter of Mes- 
senger, is a noted strain of blood, and is found in the pedi- 
grees of the American stars. Mares of this blood are 
very valuable to cross with Hambletonian sires. 

THE PACING ELEMENT. 

An important addition to the trotting element to pro- 
duce trotters of great speed, is the pacing elements, which 
have been brought out within a few years, the chief ele- 
ments being the descendents of Young Columbus, the sire 
of Phil Sheridan, and Old Pilot, the sire of Pilot Junior; 
also the Copper Bottoms, Red Bucks, Cadmuses, Hiateg- 
as, Tuckahoes and Blue Bulls. All have representatives 
among the fast pacers, and some of the families have as- 
sumed the trotting gait with great readiness, particu- 
larly the Pilots and Blue Bulls. Their tendency to that gait 
is shown in the fast horses that trace back to them. The 
trotting gait with the greatest speed has been produced 



ed 



BREEDS AND CHARACTERISTICS OF HORSES. 361 

by the crossing of Pilot mares with Hambletonian stal- 
lions. Breeding of this kind produced Maud S. and Jay- 
Eve-See. 
j 

THE DRAFT FAMILIES. 

The American Draft horse consists of a combination 
of the Norman, Clydesdale, English Cart and Shire, 
crossed with the native mares. The importation of these 
breeds from their native homes, of late years, has been 
very heavy, and pure bred ones of either kind or sex 
are now becoming very plentiful, and being bred pure in 
this country, as well as in their native country, and on 
account of the tempting prices offered for the best speci- 
mens of the respective breeds. America, no doubt, has 
now as good Draft horses, as well as running, trotting or 
pacing horses, as any other country known. 

THE NOR MAM. 

The Norman is a native of France, and a descendent 
of the war horse used in that country in the early days. 
The improved Norman horse, known as the Percheron- 
Norman, as now bred, is from sixteen to sixteen and one- 
half hands high, and weighs from 1,600 to 2,000 pounds. 

They are strongly built, with heavy shoulders and pow- 
erful hind quarters; big, sound, bony legs, and good feet. 
They are claimed to be a cross of the old Norman and 
the Arabian, by the use of the Arabian stallion with the 
heavy Norman mares, which, judging from their appear- 
ance, is no doubt true. They are a very active and quick 
moving horse for their size; good disposition, and gener- 
ally of a gray color. In regard to the origin of the old 
Norman war horse, nothing is known. They have exist- 
ed in France for centuries, and have a fixed type that 
must have been bred in the family for many generations, 



362 BREEDS AND CHARACTERISTICS OF HORSES. 

because it stamps its imprint so faithfully upon its off- 
spring. The Normans have formed the basis of all the 
draft breeds that exist in Europe or America. 

THE CLYDESDALE, THE ENGLISH CART AND SHIRE. 

The Clydesdale horse is a native of Scotland, and a ver}' 
superior breed of horses for draft purposes. Their color 
is generally bay or brown, with frequently white marks 
upon the legs or face. They are larger than the Norman 
horse, and more rangy. Their legs are large and heavy 
haired, bone very strong, and free of flesh, well set on to 
a good foot. As a breed of Draft horses, for vitality, pow- 
er and endurance combined, they are unsurpassed. 

The English Cart horse is a native of England, and about 
the largest breed of Draft horses known. In color and 
make up they resemble the Clydesdale very much, but 
generally show the white marks about the legs and face 
more, are heavier, more cumbersome and slower, but are 
valuable for heavy draft purposes about the cities. 

The Shire horse is also a native of England, and also 
the Cleveland Bay. The Shires resemble the English 
Cart in color and form very much. The Cleveland Bay 
was formed by crossing the Thoroughbred stallion with 
Clydesdale or Shire mares. Then in-bred through them- 
selves until a family was formed, resembling each other in 
color and form. They were about extinct at one time, 
but of late years they are being revived and brought to 
America. They are a bay horse, full sixteen hands, very 
rangy and fine in form in front, but often deficient in the 
hind quarters. Though an effort is now being made 
in the direction of their preservation and restoration as an 
acknowledged breed, the animals now being registered 
are selected rather for type than breeding. 






CHAPTER XIX. 
The Breeding of Horses a Science. 



THE ART OR SCIENCE OF BREEDING. RULES AND ERRORS 

IN BREEDING. SPEED THE MAIN POINT. A STANDARD 

BRED TROTTER. POPULAR SIRES OF TROTTERS. — REC- 
ORDS of 2:14, or less. — fast records all distances. 

THE GENERAL PURPOSE HORSE. 



THE ART OR SCIENCE OF BREEDING. 

Probably in the breeding of no other domestic animal, 
is the art or science of breeding called to as severe a test 
as in the breeding of horses, and especially of fast horses. 
In the breeding of all our other domestic animals, the art 
of feeding can be called upon to a great extent, to cover up 
defective points, but this is of little avail in the art of breed- 
ing fast horses of any kind. Here the science of com- 
bining the fast elements of blood, that have proven suc- 
cessful in producing the kind of horse wanted, has to be 
used with the best of judgment. The characteristics so 
derived in breeding, running, trotting, pacing and saddle 
horses, more so than in breeding any other animal, comes 
slow, and any mistake made, either by accident or other- 
wise, is hard to undo. Therefore, the inexperienced breed- 
er, when contemplating starting in this business, should 
first give the subject careful study, as any mistake at this 
juncture may cause him to abandon the business in dis- 
gust. In the breeding of good horses of any kind, the 



366 THE BREEDING OF HORSES A SCIENCE. 

desired qualities should be possessed, to some degree, by 
both stallion and mares, and the better the so derived 
blood lines are, running back through several generations, 
the more valuable it will be, and the more it can be relied 
upon when called into action. I will herein give a list of 
rules for the breeding of horses, as gathered from practical 
breeders, w r hich may prove of value to those contem- 
plating embarking, or already engaged in this business. 
If they are committed to memory, borne in mind, and 
adopted, they will save some serious mistakes in this most 
valuable business. 

RULES FOR BREEDING. 

First, determine exactly in your own mind the kind of 
horse you wish to produce, and never lose sight of it. 

Second, avail yourself of any opportunity that offers to 
produce the finest animals and blood that will suit your 
purpose. 

Third, avoid unhealthy animals at all times, and un- 
sound animals, unless the blemish is caused by an acci- 
dent. Ill-tempered or vicious animals are also dangerous. 
Never forget that if the good qualities are transmitted, 
the evil ones are sure to be. 

Fourth, horses that are greatly dissimilar in their breed 
and shape, should not be mated to breed. For example, 
big stallions and very small mares should not be mated, 
or a large, rough Draft mare and a very small horse, as 
that cross would no doubt prove a failure. 

Fifth, avoid the use of a course, loose-made stallion of 
any kind, or one that out-looks his size, or a half-bred 
one of any breed, if the use of a pure bred one can be ob- 
tained, and do not breed from mares and horses, which, 
having been mated once, produced bad colts. A brood 



: 



THE BREEDING OF HORSES A SCIENCE. 367 

mare that has produced a bad colt, if bred again should be 
bred to a well bred horse that is exceedingly good in the 
points that the colt was deficient in, and if that union 
proves successful she can be bred back again with safety. 
If the mare is deficient in any way, select a sound, well- 
bred horse which is good in the points where she is de- 
ficient, whether it be in endurance, body, limb or temper. 
Sixth, to breed half-bred horses, select good native- 
bred mares. The better bred they are the more valuable 
they will be. They should be young, sound, well-shaped, 
with good temper, and good action, or a tried mare that 
has been a successful breeder. 

These mares, coupled with a thoroughbred stallion, 

• which is of good size, compact, well-shaped, sound, 

I healthy and vigorous, with good temper and action, or 
one that is the sire of good running horses, capable of 

1 carrying heavy weight, will produce a good class of 
horses for the saddle, road or light work. The same 

] mares bred to a pure-bred Draft horse of any breed, will 
produce a good class of horses for the farm, truck, om- 
nibus or delivery wagon. Again, this same class of mares 
would be valuable to breed to a standard bred trotting 
stallion, to produce a good horse for the farm or road. 
Mares of this kind coupled with a good trotting stallion, 
which is sound and close to 16 hands high, strong and 
compactly made, of good color, action and disposition, and 
is so bred that he is capable of transmitting his good qual- 
ities to his progeny, when coupled with all classes of 
mares, would prove a valuable horse to use; as this breed- 
ing should produce a large stylish horse of good color, 
speed, action and disposition, that is eagerly sought after, 
and always commands a long price. 



368 THE BREEDING OF HORSES A SCIENCE. 






ERRORS IN BREEDING. 

A great many valuable and well-bred mares are ruined 
every year by the thoughtlessness or carelessness of their 
owners in breeding them for the first time to a Jack or 
Draft horse. Mares thus bred the first time, invariably 
prove worthless from which to raise a fine bred trotting 
or running colt, for some years afterwards, as each colt, 
for at least five years afterwards, will show more or less 
of the characteristics of the horse to which they were first 
bred. Knowing this to be the fact, it shows how impor- 
tant it is to breed all well-bred trotting or running mares, 
or mares that are expected to be used to raise trotting or 
running colts, to a well-bred trotting or running horse 
the first time, and continue to do so as long as they 
are expected to be used for raising that class of horses. 
Afterwards, if they are used to raise draft horses, they will 
prove more valuable for that purpose, as the colts will 
show the characteristics of the well-bred horse in color or 
action to a great extent. Large native-bred mares 0: 
draft mares that are suitable for raising draft horses ca 
be bred if so desired, the first time to a Draft horse, bu 
should be a pure-bred horse of good color. When one 
mares of this kind have raised a draft colt, it is best t 
continue to raise that class of horses with them, for an} 
attempt to raise a fine trotting or running colt from sue 
mares, can only result in disappointment. And the same 
may be said of that class of mares, even if they have never^ 
been bred, when an attempt is made to raise a fas! 
running horse from them, by using a Thoroughbred sirej 
The only way to raise a fast running horse is to breed 
a Thoroughbred, or at least a good half-breed mare, J! 
to a Thoroughbred horse. The same may be said if 






! 



THE BREEDING OF HORSES A SCIENCE. 369 

breeding fast trotting horses. The only successful way 
is to breed well-bred trotting or pacing mares to standard 
bred trotting horses. 

SPEED AN ESSENTIAL POINT. 

In breeding trotting horses, it is the speed and not the 
horse that brings the fancy price. There are hundreds 
of horses in the country that are as fine looking, have as 
good dispositions, and are worth as much money as any 
of the fastest trotters, for ordinary purposes, yet they do 
not bring a tenth of the money, because they have not 
the necessary speed. If you are breeding for trotters, 
breed for the best, but try to combine the speed with 
size and beaut}\ 

The American people have a natural love of beauty, as 
well as speed, and the majority would rather have for 
road use high form, with good size, with a reasonable 
amount of speed, than the ungainly form, with a high 
rate of speed. The qualities of style, beauty and vitality 
wall also commend the fillies or mares for the harem, and 
the young stallions for the stud. This is becoming more 
noticeable every day. The people who go out every 
pleasant day for recreation, are rapidly substituting the 
handsome, symmetrical horse of good size, for the smaller 
or plainer one. The horse that is to supply this demand, 
must be the well-bred trotting horse, bred for size, speed 
and beauty. He then has the instinct to trot, and the 
best ones of this breeding are as liable to go to the front 
as a more homely or smaller one. Whereas the breed- 
ing of trotting horses is now only begun, the breeders 
should try to avoid defective formation, and try to com- 
bine the speed with a larger and more symmetrical form. 
If they do this, the disasters and failures w T ill not be so 



370 THE BREEDING OF HORSES A SCIENCE. 

numerous in the future as they have been in the past. 

A STANDARD-BRED TROTTER. 

According to the rules, a standard bred trotter is one 
that has a record of 2 130, or better, and his sire or dam 
has a record of 2:30, or better, or traces direct to a sire 
or dam with a record of 2 -.30 or better. Again, the animal 
may not have a record of 2 130 or better, or its sire or 
dam, or even grandsire or grandam, but they have 
been the ancestors of horses that have records of 2 130, or 
better, and the animal would become standard under that 
rule. 

What is termed a standard horse, is one whose breeding 
does not trace to a standard sire or dam, but has a record 
of 2 130 or better, or has produced a colt with a record of 
2 130 or better. Fast horses never come by accident, but 
inherit the speed from their ancestors, and the more ca- 
pable they are of transmitting great speed, combined with 
other good qualities, as color, size, beauty and disposition, 
the more valuable are they as breeders. "This particu- 
larly carries its lesson to young, or inexperienced breed- 
ers, and others who are looking for some lucky accidental 
wonder. Expected accidents do not happen, and would 
not be accidents if they did. But it is the famous blood 
lines coming together, through sire and dam for genera- 
tions, that produce great and fast horses." Therefore, in 
order to raise a trotting horse, use a standard bred trot- 
ting stallion. 

POPULAR SIRES OF TROTTERS. 

As it may be interesting as well as profitable to the 
many readers of this book, I will give the names, de- 
scription and breeding of horses that have sired ten 
or more two-thirty trotters, with the number they have 



THE BREEDING OF HORSES A SCIENCE. 37 1 

in the two-thirty, two-twenty-five and two-twenty list. 

I will commence with Blue Bull, w r ho was without 
doubt one of the marvels of the age in siring speed, and 
who stands pre-eminently at the head of the list of all 
stallions as the sire of two-thirty trotters, of which he has 
fifty, twenty of which are in the two-twenty-five class, 
and one in the two-twenty class. He was fifteen years in 
the stud, served 1,380 mares, and got 900 living colts. 
He began his stud career as a teaser for a Jack, and died 
the king of sires. He was as. h., 15^ hands, foaled in 
Kentucky, in 1858. As to his sire, there is some doubt. He 
is credited to old Sam, as well as Pruden's Blue Bull, the 
sire of many fast pacers, he by Merring's Blue Bull. 
Dam by Blacknose, son of Modoc, out of Lucy, by Orphan; 
second dam, Lady Grey; third dam, Maria, by Melzar. 
Old Sam and Pruden's Blue Bull, as well as Blue Bull, 
were fast Pacers. 

Rysdyk's Hambletonian, b. h., i$}{ hands, by Abdal- 
lah, by Mambrino, by imported Messenger, dam by im- 
ported Bellfounder, comes next to Blue Bull as a sire of 
two-thirty trotters, having 37 in the two-thirty list, 15 in 
the two-twenty-five and two in the two-twenty list. . But 
Hambletonian's ability of transmitting to his descendents, 
running through successive generations, the ability to re- 
produce trotters, capable of the very best performances, 
far exceeds Blue Bull's. 

George Wilkes, br. h., 1$% hands, by Rysdyk's Ham- 
bletonian, dam Dolly Spaxker, by Henry Clay, comes 
next with 35 in the two-thirty list, 21 in the two-twenty- 
five list, and 7 in the two-twenty list. 

Almont, b. h., 15 3-4 hands, by Alexander's Abdallah, 
by Rysdyk's Hambletonian. Dam, by Mambrino Chief; 



372 THE BREEDING OF HORSES A SCIENCE. 

second dam by Pilot Jr. This rich bred trotting horse 
is the sire of twenty-eight in the two-thirty list, thirteen 
of which are in the two-twenty-five list, and five in the 
two-twenty list. 

Volunteer, b. h., 15^ hands, foaled in 1854, by Rys- 
dyk's Hambletonian, dam Lady Patriot, by Young Pa- 
triot, of Diomede and Messenger descent, ranks fifth in 
the list of great trotting sires, judged by the number of 
his get in the two-thirty list, of which he has 26, while 
he has 15 in the two-twenty-five list, and 5 in the 20 list. 
But judged by the quality of his sons and daughters, as 
shown by the total number of heats won by them in two- 
thirty, or better, he has eclipsed all other stallions, as 
his get has won six hundred and seventy-eight heats in 
two-thirty or better, an average of 26. Their aver- 
age record is 2:23^3. 

Aberdeen, b. h., i$H hands, by Rysdyk's Hamble- 
tonian, dam Widow Machree, by Seely's American Star, 
has thirteen in the two-thirty list, seven in the two-twenty- 
five list, and three in the two-twenty list. 

Belmont, b. h., 16 hands, by Alexander's Abdallah, by 
Rysdyk's Hambletonian, dam by Bellfounder, has ten in 
the two-thirty list, six in the two-twenty-five list, and two 
in the two-twenty list. 

Green's Bashaw, bl. h., 15^ hands, by Veranl's Black- 
hawk, by Long Island Blackkawk. Dam, Belle, by Tom 
Thumb; second dam, the dam of Rysdyk's Hambletonian. 
Has fourteen in the two-thirty list, seven in the two- 
twenty-five list, and one in the two-twenty list. 

Electioneerer, b. h., fifteen and three-fourths hands, by 
Rysdyk's Hambletonian. Dam, Green Mountain Maid, 
by Sayer's Henry Clay. This great sire has eleven in 



THE BREEDING OF HORSES A SCIENCE. 373 

the two-thirty list, eight in the two-twenty-five list, and 
two in the two-twenty list. He was the sire of Hindo 
Rose, a horse which had the fastest record for a colt one 
or three years old; also of Wildflower, which had the 
best two-year-old record as a filly; and Fred Crocker, 
the noted two-year-old stallion, and of Albert W., a horse 
with the best four-year-old stallion record. This places 
him as a great sire of colts of early maturity. 

Daniel Lambert, ch. h, 15^2 hands, by Ethan Allen, 
by Hill's Blackhawk. Dam, by Fanny Cook, by Tread- 
well's Abdallah. This great sire has twenty-five trot- 
ters in the two-thirty list, 11 of which are in the two- 
twenty-five list, and one in the two-twenty list, which 
places him sixth in the list of great sires of trotters, 
judged by their two-thirty representatives. 

Dictator, br. h., 15^ hands, by Rysdyk's Hamble- 
tonian. Dam, by Seely's American Star. Has only ten 
representatives in the two-thirty list, six of which are in 
the two-twenty-five list, and four in the two-twenty list, 
but this places him as one of the most popular horses of 
America as a sire of fast horses, being the sire of Jay- 
Eye-See, two-ten, and Phallas, two-thirteen and three- 
fourths, which is considered the fastest trotting stallion in 
America. 

Edward Everett, b. h., by Rysdyk's Hambletonian. 
Dam, Fanny, by imported Margrave. Has eleven in the 
two-thirty list, nine of which are in the two-twenty-five 
list, and one in the two-twenty list. 

General Knox, br. h., 15^ hands, by Vermont Hero, 
by Sherman's Blackhawk. Dam, by Searcher. Has 
eleven in the two-thirty list, five in the two-twenty-five 
list, and two in the two-twenty list. 



374 THE BREEDING OF HORSES A SCIENCE. 

Whipple's Hambletonian, ch. h., 16 hands, by Guy Mil- 
ler, by Rysdyk's Hambletonian. Dam, Martha Wash- 
ington, by Washington, of Messenger descent. Has ten or 
more in the two-thirty list, three in the two-twenty-five 
list, and one of two-nineteen. 

Wood's Hambletonian, ro. h., 15^ hands, by Alexan- 
der's Abdallah. Has ten in the two-thirty list, and six in 
the two-twenty-five list. 

Happy Medium, b. h., isH hands, by Rysdyk's 
Hambletonian. Dam, Princess, by Andrus' Hamble- 
tonian, by Bishop's Hambletonian, by imported 
Messenger. Has twenty-two in the two-thirty list, ten in 
the two-twenty-five, and two in the two-twenty list. 

Strathmore, b. h., 16 hands, by Rysdyk's Hambletonian. 
Dam, Lady Waltermire, by North American; second dam, 
by Harris' Hambletonian. Has. sixteen in the two-thirty 
list, seven in the two-twenty-five list, and two in the two- 
twenty list. 

Woodford Mambrino, b. h., 15^ hands, by Mambrino 
Chief. Dam, Woodbine, by Woodford (Thoroughbred). 
Has ten in the two-thirty list, four in the two-twenty-five 
list, and one in the two-twenty list. 

Young Columbus, b. h., 15 3-4 hands, by Old Columbus. 
Dam, Black Maria, by Harris' Hambletonian, by Bishop's 
Hambletonian. Has eleven in the two-thirty list, and three 
in the two-tweny-five list. 

Mambrino Patchen, (brother to Lady Thorn, two- 
eighteen and one-fourth) bl. h., 16 hands, by Mambrino 
Chief. Dam, by Gano, by American Eclipse. Has twelve 
in the two-thirty list, and three in the two-twenty-five 
list. 

Tempest Jr., ch. h., by Tempest, by Red Bird. Has 



THE BREEDING OF HORSES A SCIENCE. 375 

ten pacers in the two-thirty list, five in the two-twenty-five 
list, and three in the two-twenty list. 

Unless I have overlooked the list, these twenty stallions 
are all the sires that have ten or more two-thirtv repre- 
sentatives, of which twelve belong to the Hambletonian 
family, three to the Morgan family, two to the Mambrino 
Chiefs, and three to the pacing element. 

Following this I will give the names of all horses with 
records of tvvo-fourteen, or less, trotting or pacing, one 
mile in harness, also the fastest records trotting or pacing, 
all distances, and all ways going. 

RECORDS OF 2 H4 OR LESS, TROTTING IN HARNESS ONE MILE. 

Time, 2:09^. Maud S., ch. m., 15^ hands, Queen of 
the turf and Empress of all the trotters, was foaled in 
Kentucky in 1875. Sire, Harold, by Rysdyk's Hamble- 
tonian. Dam, Miss Russel, by Pilot Jr., by Old Pilot. 
At Lexington, Ky., Nov. 11, 1884. 

Time, 2:10. Jay-Eye-See, bl. g., 14^ hands. This 
celebrated gelding, which ranks next to Maud S., with a 
record only one quarter of a second slower, was foaled in 
Kentuckey in 1878. Sire, Dictator, by Rysdyk's Ham- 
bletonian. Dam, Midnight, by Pilot Jr. At Chicago, 
Illinois, July, 1884. 

Time, 2:iij£. St. Julian, b. g., 163^ hands, foaled in 
New York in 1870. Sire, Volunteer, by Rysdyk's Ham- 
bletonian. Dam, by Sayer's Henry Clay. At Hartford, 
Connecticut, August 28, 1880. 

Time, 2:13*4. Rarus, b. g., 16 hands, foaled in New 
York in 1869. Sire, Conklin's Abdallah, by Old Abdal- 
lah. Dam, by Telegraph. At Buffalo, New York, 
Aug. 3, 1878. 

Time, 2:13^. Maxy Cobb, b. s., 15^ hands, foaled 



376 THE BREEDING OF HORSES A SCIENCE. 

in Kentucky in 1877. Sire, Happy Medium, by Rysdyk's 
Hambletonian. Dam, by Clark Chief, by Mambrino 
Chief. At Providence, Rhoad Island, September 30, 
1884. This is the best stallion record. 

Time, 2:13 3-4. Phallas, b. s., 15 3-4 hands, foaled in 
Kentucky in 1877. Sire, Dictator, by Rysdyk's Hamble- 
tonian. Dam, by Clark Chief, by Mambrino Chief. At 
Chicago, Illinois, July, 1884. 

Time, 2:14. Goldsmith Maid, b. m., 15^ hands, for 
many years the Queen of the turf and Empress of all 
the trotters, was foaled in New York in 1857, and is still 
living. Sire, Alexanders^ Abdallah. Dam, by Old Ab- 
dallah. Alexander's Addallah, by Rysdyk's Hambleto- 
nian. Dam, by Bay Roman. 

PACERS WITH RECORDS OF 2:14 OR LESS, ONE MILK IN 

HARNESS. 

Time, 2\o6%. Johnson, b. g., 15 3-4 hands, foaled in 
Michigan in 1879. Sire, Joe Basset, by Billy Bashaw. 
At Chicago, Illinois, in 1884. 

Time, 2:11 3-4. Little Brown Jug, br. g., at Chicago, 
Ills., in 1 88 1. Also the three fastest consecutive heats: 
2:11 3-4, 2:11 3-4, 2:12 1-2. 

2 :i2. 1-4 Sleepy Tom (Blind Tom), ch. g. At Chica- 
go, Illinois, in 1879. This horse was considered the 
pacing wonder — being stone blind — and one of the sen- 
sational pacers of those days. He was foaled in Ohio in 
1867. Sire, Tom Rolf. Dam, by Sam Hazard. 

2:12 1-2. Buffalo Girl, b. m. Pitttsburgh, Pa. 

2:12 1-2. Mattie Hunter, s. m. Pittsburgh, Pa. 

2:12 1-2. Rich Ball, br. g.', Pittsburgh, Pa. 

2:13. Gem, b. m., Cleveland, Ohio. 

2:13. Roudy Boy, bl. g., Rochester, N. Y. 






THE BREEDING OF HORSES A SCIENCE. 377 

2:13. Flora Bell, bl. m., East Saganaw, Mich. 

2:13^. Fuller, b. g., Maysville, Ky. 

2:13^. Westmont, ch. g., Chicago, 111. 

2:14. Billie S., b. g., at Buffalo, N. Y. 

2 114. Sorrel Dan, s. g., at Saganaw, Mich. 

2 114. Lucy, g. m., at Chicago, 111. 

2:14. Sweetzer, g. g., in California. 

FASTEST TROTTING AND PACING RECORDS ALL DISTANCES 

AND ALL WAYS GOING. 

One mile, by a yearling filly — Hinda Rose, San Fran- 
cisco, Cal., Nov. 14, 1881, 2:36^. 

One mile, by a yearling stallion — Nutbreaker, Lexing- 
ton, Ky., Oct. 14, 1884, 2:42^. 

One mile, by a two-year-old filly — Wildflower, San 
Francisco, Oct. 22, 1881, 2:21. 

One mile, by a tw r o-year-old, stallion — Fred Crocker, 
San Francisco, Nov. 20, 1880, 2:25^. 

One mile, by a three-year-old filly — Hinda Rose, 
Lexington, Ky., Oct. 10, 1883, 2:19^. 

One mile, by a three-year-old stallion — Stein way, Lex- 
ington, Ky., Aug. 28, 1879, 2:2 S% • 

One mile, by a four-year-old filly — Sallie Benton, San 
Fransisco, Dec. 13, 1884, 2:17^. 

One mile, by a four-year-old stallion — Albert W., Oak- 
land, Cal., Sept. 5, 1882, 2:22. 

One mile, by a four-year-old gelding, Jay Eye See, 
Chicago, Sept. 23, 1882, 2:19. 

One mile, by a five-year-old filly — Trinket, Dover, Del., 
Sept. 30, 1880, 2:ig%. 

One mile, by a five-year-old stallion, — Santa Claus, 
Sacramento, Cal., Sept. 11, 1879, 2:I 8- 



378 THE BREEDING OF HORSES A SCIENCE. 

One mile by a five-year-old gelding — Jay Eye See, 
Providence, R. L, Sept. 13, 1883, 2:10^ 

One mile, over a half-mile track — Rarus, Toledo, O., 
July 20, 1878, 2:16. 

Two miles, Monroe Chief, Lexington Ky., Oct. 21, 
1882, 4:46. 

Three miles — Huntress, Prospect Park, L. I., Sept. 21, 
1872, 7:21^- 

Four miles — Trustee, Union Course, L. 1., June 13, 
1849, 11:06. 

Five miles — Lady Mack, San Francisco, April 2, 
1874, x 3-oo. 

Ten miles — Controller, San Francisco, Nov. 23, 1878, 
27:23^. 

Twenty miles — Captain McGowan, Boston, Mass., 
Oct. 31, 1865, 58:25. 

Fifty miles — Ariel, Albany, N. Y., May 5, 1846, 

3:55:4°^. 

One hundred miles — Conquerer, Centreville, L. I., 

Nov. 12,1853,8:55:53. 

One hundred and one miles — Fanny Jcnks, Albany, 

N. Y., May 5, 1845,9:42:57. 

TROTTING TO WAGON. 

One mile — Hopeful, Chicago, Oct. 12, 1878, 2:i6*4- 

One mile, drawing 1,000 lbs. — Mountain Maid, Long 
Island, 1865, 3:42^. 

Two miles — General Butler, Fashion Course, L. I., 
June 18, 1863, 4:56^, and Dexter, Fashion Course, L. L, 
Oct. 27,1865,4:56^. 

Three miles — Prince, Union Course, L. I., Sept. 15, 

i857,7:53^. 



THE BREEDING OF HORSES A SCIENCE. 379 

Five miles — Little Mac, Fashion Course, L. I., Oct. 
29, 1863, 13:433^. 

Ten miles— John Stuart, Boston, Mass, June 30, 1868, 
28:02^. 

Twenty miles— Controller, San Francisco, April 20, 
1878,58:57. 

Fifty miles— Spangle, Union Course, L. I., Oct. 15, 
I 855, 3:59 : °4- 

TROTTING UNDER SADDLE. 

One mile — Great Eastern, Fleetwood Park, N. Y., 
Sept. 22, 1871, 2:15^. 

Two miles— George M. Patchen, Fashion Course, 
L. I.July 1, 1863, 4-56. 

Three miles— Dutchman, Beacon Course, N. J., Aug. 
*i l8 39> 7:32^. 

Four miles— Dutchman, Centre ville Course, L. I., 
May, 1836, 10:51. 

TROTTING AND PACING, DOUBLE TEAMS. 

One mile— Maxy Cobb and Neta Medium, New York, 
Nov. 13, 1884, 2:15^. 

Four in hand — W. J. Gordon's team, 2:40. 

One hundred miles— Master Burke and Robin, 1834, 
10:17:22. 

TROTTER WITH RUNNING MATE. 

One mile— H. B. Winship and Gabe Case, Providence, 
R. I., Aug. 1, 1884, 2: °6- 

Three miles— Ethan Allen and running mate, 1861, 

PACING IN HARNESS. 

One mile— Johnston (gelding), Chicago, Oct., 3, 1884, 
2:06%. 



380 THE BREEDING OF HORSES A SCIENCE. 

One mile— Buffalo Girl, Pittsburgh, Pa., July 27, 

1883, 2:12^. 

One mile— Cohannet (stallion), Providence, R. I., Sept. 

9, 1884, 2:183^. 

Two miles — Defiance and Longfellow, Sacramento, 

Cal., Sept. 26, 1872, 4:47^- 

Three miles— James K. Polk, Centreville, L. I., Sept. 

13,1847,7:44- _; 

Four miles — Longfellow, San Francisco, Dec. 31, 

1869, 10:34^. 

Five miles — Onward, San Francisco, Dec. 11, 1874, 

12:54^. 

PACING UNDER SADDLE. 

One mile— Billy Boice, Buffalo, N. Y., Aug. 1, 1868, 

2:14^. 

Two miles— James K. Polk, Philadelphia, June 20, 

i85o,4:57^- n „ XT _ 

Three miles— Oneida Chief, Beacon Course, N. J., 

Aug. 14, 1843, 7 44. 

PACING TO WAGON. 

One mile— Sweetzer, Chico, Cal., Nov. 21, 1878, 2 i<j%. 
One mile — Pocahontas, Union Course, L. I., June 21, 
1855, drawing 265 lbs., 2:17^. 

Two miles — Hero, Centreville, L. 1., Oct. 17, 1855, 

4 : 59- 

PACING WITH RUNNING MATE. 

Westmont, ch. g., by Almont, dam by Cattrill Morgan, 
with running mate, paced a mile at Chicago, 111., Oct. 31, 
1884, in 2:01^. Minnie R., b. m., 2:03^ 

BREEDING DRAFT HORSES. 

The breeding of draft horses in America of late years 



THE BREEDING OF HORSES A SCIENCE. 38 1 

has become a very extensive one, and is a business that 
the farmer who has good, large mares, though only of 
ordinary blood, can safely invest in, for the breeding of 
such mares to pure bred draft horses, cannot fail to pro- 
duce profitable results at once, whereas, to breed them to 
any other stallion, might prove a failure. The idea that 
a great many breeders have, that the breeding of draft 
horses will be overdone, and the market stocked so they 
cannot be sold, is an error. The demand for good horses 
of any kind, draft and road horses especially, will always 
exceed the supply, and that idea, like any other foolish 
one, the sooner it is abandoned the better, for the de- 
mand is all the time calling for more and better horses. 
The pet theory with some breeders — and especially the 
owners of draft horses, that the breeding of draft horses 
is a safer business, commanding surer profits than the 
breeding of road, coach and track horses, has caused a 
great growth of favoritism for mammoth horses, and the 
Norman, Clydesdale and others have added vastly to the 
wealth of the United States, but this theory, like others 
that are harped upon so much will not always hold good. 
The man who is breeding ordinary cold blooded farm 
horses or any other class of horses, on a hit or mis& prin- 
ciple, who is not educated in the more modern art of breed- 
ing horses, and who is opposed to reading either books or 
papers upon the subject, cannot do better, and will cer- 
tainly increase the earnings of his farm by the introduction 
of any pure draft blood, for when so doing he has taken 
a long step in advance. But the man who has standard 
trotting blood of approved families and is engaged in 
breeding trotting horses, or may possess a few, or even 



3^2 THE BREEDING OF HORSES A SCIENCE. 

one well bred trotting mare of good action, does not take 
a forward step when he introduces the draft blood upon 
such mares, for the average price paid for good track 
horses, of any age, broke or unbroke, is above the price 
paid for good draft horses, and the average price paid 
for well-bred geldings, or mares, is far in advance of 
that paid for heavy geldings or mares, and for every 
"draft stallion that has been sold in the United States for 
$5,000, there has been five trotting stallions sold for 
$15,000," and as great a difference has been obtained for 
good brood mares. Again the price obtained for the 
service of a good standard bred trotting stallion, is always 
in advance of that obtained for a draft stallion. This has 
been one of the great drawbacks with the average farm- 
er, who, slow to see, or rather omit, and adopt the use 
of a well bred horse, at a reasonable price, plods along 
in the same old rut, breeding scrubs, or else breeds his 
valuable trotting mare, to a draft horse or likely a jack. 
Again the average farmer seems to think — or at least such 
has come under my observation very often, that they can- 
not raise a good trotting colt, for if they do, they must 
have it educated to the road, and track, and probably 
have it trained to trot, and that is expensive, where if they 
raise a draft colt, they can work it themselves, or sell it 
unbroke. Now that is only an idea. It is no more trou- 
ble, nor expense, to raise or break a trotting colt, than it 
is a draft colt, if properly conducted. But on account of 
being of good blood — or at least ought to be — they will 
not stand the abuse that the cold blooded colt will, and if 
not properly handled are harder to control. But once ed- 
ucated to do what you wish them to do, let that be what 



THE BREEDING <>K HORSES A SCIENCE. 385 

it will, do the work of the farm or road, tlicy never for- 
get it, and are always ready for whatever they are called 
upon to do, more willingly, more capable, and far more 
trusty, than the eold blooded horse, and because a farmer 
may raise a good trotting Colt, is no reason that he should 
spend the worth of it with some professional trainer, un- 
less desired. It will sell without track work for more 
than the average draft colt will, at the same age, and my 
txperience and observations are, if properly conducted, 

the average farmer can raise both draft and trotting colts, 
providing he has suitable mares, and at a better profit 
than he can to confine himself to either one alone. 
PACERS AS SADDLE HORSES. 
The spirit of the farm says : "The impression prevails 
among those not familiar with the subject that any fam- 
ily of pacers are saddlers. This is a mistake. There is 
no animal of the equine race more abominable under sad- 
dle than a scrub pacer, in whose ancestry for a dozen 
years or more, nothing but cold blood can be found. A 
brute; of this kind would require as much time and space 
to turn in as a cow, would stumble on a wax floor, and, 
if he failed to break his rider's neck in this way, would 
jolt the life out of him in a rough pace. From this fam- 
ily of pacers no good can ever come until they are crossed 
with some blood that will give them action. Hut there is 
another class of pacers that stand pre-eminently above all 
other species of the horse kind, from their loins have come 
the kings and queens of the trotting and pacing turf and 
the best saddle horses of the country. These show the 
rlcan limbs and supple action of the thoroughbred bloojl 
that has nicked so kindly with their pacing ancestors. It 



386 THE BREEDING OF HORSES A SCIENCE. 






is from stallions of this kind, with two, three, or four pac- 
ing crosses on top of a thoroughbred foundation, that the 
best saddle horses will come when coupled with one-half 
or three-quarters thoroughbred running mares, so that 
the produce will have trom 30 to 40 per cent, of thor- 
oughbred blood in it. It is generally conceded that a 
thoroughbred can live longer and go further under the 
saddle, with weight up in proportion to his size, than any 
other horse. Nature seems to have intended him espec- 
ially for this purpose. But in breeding the saddle horse 
as described, man has improved upon nature, and secured 
not only a more serviceable animal, but one that will stand 
more constant riding. As a rule a pure thoroughbred has 
no inclination to go any of the artificial saddle gaits, and 
when forced out of a walk goes into a trot, and out of 
this into a gallop. On the other hand a well-bred saddle 
horse will glide along five or seven miles an hour, in a 
smooth, frictionless running-walk, or fox-trot, without a 
jar to himself or rider; and at either of those gaits will go 
further with less fatigue to both horse and rider, than a 
thoronghbred carrying the same weight and moving at 
the said speed in a trot. The thoroughbred will last, and 
upon this line we rely for courage, activity, capacity, and 
willingness to go. But he is not inclined to the saddle 
gaits, and takes them with an effort when compelled to. 
When, however, his blood is mixed with that of a well- 
bred pacer the produce has a natural disposition to saddle, 
in addition to the valuable qualities of the runner. For 
jthis reason|it is necessary to unite the two lines of blood 
"n one animal, in order to get the best material that nature 



THE BREEDING OF HORSES A SCIENCE. 387 

can give, and out of which a first-class saddle horse can 
be made." 

" The memory of man extends to the day when the 
boys on the farm were proud to ride a fine young horse 
to church or to see the girls. They took pride in the colts, 
and taught them to move freely uuder the saddle, and 
above all, when the colt was broken he was taught to 
walk. Now the boys must have a fine buggy and har- 
ness, and the colt must show his style and speed all the 
time. The boy is in too great a hurry to allow the colt to 
walk. The colt, buggy and boy, are soon a used up set 
by fast driving. 

If we could return to the fashion of riding on horseback, 
we would save millions to the farmers, and the boys and 
girls would develop better forms and have better health. 
Any lazy lout can ride in a buggy, but to be a graceful 
rider on horseback, one must have some energy and get up 
in their nature. There is life and health in riding on horse- 
back. The whole system feels the invigorating effect of 
it. The rider and the horse catch the fire of sympathy 
and excitement in the run or fast paces, and every nerve 
and muscle of the body is brought into healthful, invigor- 
ating play. The farmer wiil find it to his interest to raise 
a class of colts that the boys would like to ride. He can 
raise three or four fine saddle colts for whit one buggy and 
harness will cost, and a fair saddle horse will always sell 
at a good price." 

THE GENERAL PURPOSE HORSE. 

The diversity of opinion among horsemen, upon this 
question, as how the general purpose horse should be bred 
is as great, probably, as upon any other one question in 



388 THE BREEDING OF HORSES A SCIENCE. 

the art of breeding horses. Some breeders claim that the 
best general purpose horse, is one produced by a cross of 
a high-bred racer, or trotter upon large cold blooded 
mares. Others claim right vis. vesra to this ; while oth- 
ers claim that the only way to produce such a horse, is by 
the coupling of large trotting or pacing bred stallions, with 
mares of the same kind. And if ever a general purpose 
class of horses are produced, one that can be relied upon 
as to its characteristics, my opinion is that the last men- 
tioned way is the best way, and the only way it will ever be 
done. That the general purpose horse should be com- 
posed of good blood, that will give him action and stamina 
as well as size, no intelligent breeder will dispute, 
for without this, how would anyone expect him to fill the 
numerous wants of man and serve him at home on the 
farm, in the plow or wagon, on the road, in the carriage 
or under the saddle. A general purpose horse, like a gen- 
eral purpose cow, may be classed under the handy kind 
of animals, suited for a great many purposes under divers 
circumstances ; but to his value as a selling animal, he 
cannot be rated very high, for as a general thing the 
class of people that want him are not willing to pay a 
large price for a horse. Those that have the color, ac- 
tion and style combined with size enough for carriage use, 
full 16 hands high or more, are the horses of this class, 
that brings the best prices. Any intelligent breeder of 
these days need not be reminded of the value of breed- 
ing for somt special purpose. What we need is not more 
horses so much as better ones. " A hint to the wise is 
sufficient." 



CHAPTER XX. 

General Information Upon the Horse. 

management of the stallion.- — brood mares and 

colts. feeding, watering and grooming. 

shoeing. education of horses. 



In speaking of the various subjects as to the general 
management of the horse, I shall endeavor to make it as 
brief as possible, and only give such information as I think 
may be of benefit to the mass of readers of this work. 

Being an admirer of the horse, an extensive reader and 
close observer, with many years experience as to their 
management, if the rules as herein given are closely ob- 
served, they will be of great benefit to the experienced as 
well as the inexperienced horsemen. 

MANAGEMENT OF THE STALLION. 

First I will speak of the management of the stallion, 
which, if understood, is very often neglected by the owner 
and groom. His stable should be a box-stall not less 
than twelve feet square, well lined inside, with a box 
and manger snugly fit in one corner for the feed. The 
doors should be strong and securely fastened, ceiling high 
and the ventilators well up so as to prevent any strong 
draft of air upon the horse. In a stall of this kind, the 
horse should have perfect freedom and not tied unless 
during the day. The stable should be cleaned once, or 
oftener every day, and never allowed to become foul, 



39° GENERAL INFORMATION UPON THE HORSE. 

This is something that should be observed in every stable, 
if you wish healthy horses. 

HOW TO FEED. 

The food should be mainly good, sound oats — nothing 
is better ; but this should be varied by an occasional ra- 
tion of corn or barley ; for horses, like men, are fond of 
variety in their food, and an occasional change ot diet is 
conducive to health. Wheat bran is an invaluable ad- 
junct to the grain ration, andean never be dispensed with. 
It is the cheapest, safest and best of all regulators for the 
bowels, and it is especially rich in some of the most impor- 
tant elements of nutrition. No specific directions as to the 
quantity of food can be given. Some horses will require 
nearly twice as much as others ; and the quantity that 
may be safely given will depend somewhat upon the 
amount of exercise in any given case. Some horsemen 
recommend feeding three, and others five times a day; but 
in either case, no more should ever be given than will be 
promptly eaten up clean. If any food should be left in 
the box, it should be at once removed, and the quantity at 
the next time of feeding should be reduced accordingly. 
As a rule, it will be safe to feed as much as the horse will 
eat'with apparent relish ; and then with plenty of exercise, 
he will not become overloaded with fat. The hay, as 
the grain fed, should be sound, and free from mould and 
dust, and the stall should be kept clean, well lighted and 
perfectly ventilated. 

The amount of exercise to be given will vary some- 
what with the condition and habit of the horse. If he is 
thin in flesh, and it is thought best to fatten him up, the 
exercise should be lighter than it otherwise would be; and, 



GENERAL INFORMATION UPON THE HORSE. 39I 

on the other hand, if there is a tendency to become too fat 
that may be corrected by increasing the amount of exer- 
cise that is given. The exercise given the horse shoud be 
such as will be expected of his colts. Draft horses should not 
be led or driven faster than a walk in taking their exercise 
and they will require much less of it than the roadster or 
the runnig horse — three miles a day generally being suf- 
ficient, while the roadster and running horse may safely 
have five miles, which should in some cases be increased 
to eight and even ten, at a much more rapid gait than the 
draft horse. 

The point to be aimed at in the stable management of 
the stallion, is to so feed, groom and exercise as to keep 
the horse to the very highest possible pitch of strength 
and vigor. The idea which prevails among many stable 
grooms that feeding this or that nostrum will increase the 
ability to get foals, is sheer nonsense. Anything that 
adds to the health, strength and vigor of the horse 
will increase his virility or sexual power, simply because 
the sexual organs will partake of the general tone of the 
system ; and on the contrary, whatever tends to impair 
the health and vigor of the general system, will have a 
deleterous effect upon the sexual organs. 

HIS EDUCATION. 

While the temper and disposition of the stallion are 
largely matters of inheritance, yet much depends upon 
his education. 

It is easier to spoil a horse than to cure him of bad 
habits when they are once formed. If there is any appear- 
ances of a disposition to be " headstrong " and unruly, he 
should never be led out except by a bridle that would en- 



392 GENERAL INFORMATION UPON THE HORSE. 

able the groom to exercise complete control over him. 

It requires some skill and a good deal of patience to 
teach a stallion to behave himself properly when brought 
out to serve a mare. He should never be allowed to go 
on her with a rush ; but should be led up on the near 
side of the mare, to within about ten feet of her, and 
made to stand with his head towards the mare, about 
opposite her head, and, when he is ready, he should be led 
towards her and made to commence the mount when at 
her side, instead of going a rod or so, with his fore feet 
sawing the air, as is often the case. By observing these 
directions, there will be but little danger of injury to the 
stallion by a kick from the mare when he is mounting, 
especially if a good man is at her head to prevent her 
from wheeling towards the horse when he approaches. 

The danger to the horse is always the greatest when 
he is coming off, because many mares will kick then, 
that will stand perfectly still when he is mounting. To 
obviate this, it is always best for the groom who holds 
the horse to seize the mare by the bit with his left hand 
at this moment, and bring her head around towards him 
by a sudden jerk as the horse is coming off. But in 
most cases, indeed all cases where there is- not absolute 
certainty that the mare will stand perfectly quiet, the hob- 
bles should be used, and then there can be no danger. 

WHEN THE MARE SHOULD BE TRIED. 

A point upon which there is great diversity of opinion 
is, when and how often a mare should be tried after she ha$ 
been served by the stallion. A mare will almost invari- 
ably be "in heat,"on the ninth day after foaling, if she is 
healthy and has received no injury in giving berth to her 



GENERAL INFORMATION UPON THE HORSE. 393 

foal ; and in most cases it is best that she should receive 
the horse at that time, if it is desired that she should be 
kept for breeding purposes. We can remember when it 
was the almost universal custom to try mares every week 
after they had been served, but that is not the present 
practice of many experienced horsemen. The rule now 
that receives the most general sanction, is, not to try the 
mare again after service before the lapse of 14 days, then 
the eighteenth or twenty-second day after service, and 
then, if she refuses the horse, she should be tried every 
week for some four weeks ; and then if she doesn't come 
within that time, it is reasonably certain that she is in 
foal. She ought to be closely watched, however, for 
some weeks afterwards, because in some cases mares 
will pass over a period of one or two months, or even 
longer, without any appearance of heat, and yet not to be 
pregnant. Again there are other mares, and they are 
more numerous than one would suppose, that will appear 
to be in heat and will freely receive the horse when they 
are in foal, and even up to almost the time of foaling. 
Such mares are always very annoying both to their owners 
and keepers of stallions. 

Again mares that are uncertain breeders should be 
bred early in the spring, and carefully watched in the 
summer. If a mare is not with colt she will usually 
come in season again from 14, 18 or 22 days, and mares 
that receive the horse when taken to him but fail to 
catch after repeated trials, should be examined and oper- 
ated upon. By examination, very often with mares of that 
kind, the mouth of the womb will be found closed, 
and unless it is opener 1 they will not get in foal. This is 



394 GENERAL INFORMATION UPON THE HORSE. 

contrary to some theoretical writings that I have read, 
but according to practical results that I have tried in my 
years of practice in the business. This is not a very hard 
operation to perform, and not a dangerous one. The 
hand should be well greased and the examination made 
with some caution. Another practice used with mares of 
that kind is, not to let the horse try them before service, if 
they are known to be in heat, but bring the horse out and 
allow him to mount at once, in this way she will be served 
before ^her amorous desires are arroused to so great a 
heat, and thus will be more apt to become pregnant. Again 
the practice of allowing two services only a few hours 
apart, or one in the evening and again in the morning, or 
vice versa, often proves successful, especially with young 
mares of nervous disposition. There are two other practices 
used by some horsemen, and which I have practiced with 
good results, upon uncertain and annoying mares. One is f 
when the mare is known to be in heat, give her a good 
brand mash with two ounces of sweet spirits of niter in it, 
in the evening, and early in the morning allow the horse 
to serve her. The other is by bleeding freely either from 
neck or mouth. Both practices are calculated to relax the 
system, and reduce their amorous desires. Any of the 
methods given here can be practiced by any practical horse- 
man, and will prove successful, and are valuable to those 
owning uncertain and annoying brood mares. 

THE NUMBER OF MARES TO BE SERVED. 

The number of mares that a stallion may be permitted 
to serve during a season has long been a subject of discus- 
sion among horse breeders. It is generally held that the 
two- vert r-o\i stallion will be all the better for not serving 



GENERAL INFORMATION UPON THE HORSE. 395 

any mares at all, that a three-year-old should be limited to 
fifteen or twenty services, and that a four-year-old should 
not go beyond twenty or thirty. It is very desirable, at 
the earliest possible stage in the life of a stallion, to ascer- 
tain what his qualities as a foal getter are likely to be, 
and with this object mainly in view I consider it wise to let 
the two-year-old serve a few choice mares, merely enough 
to show the character of his get. As a three-year-old, I 
should, with the same object in view, permit him to serve 
a larger number, which may thereafter be increased with 
each succeeding year until he is fully matured, when, if 
properly taken care of, with reference to food and exer- 
cise, eighty mares may safely be served during the year, 
but this number in my opinion should never be exceeded. 

With the young stallion that is to serve but a few mares, 
I should prefer that these should all be served within the 
space of a few weeks — say two or three a week until his 
limit for the season has been reached — and then let him 
be withdrawn entirely from the breeding stud. He will 
soon forget all about it — will cease to fret after mares, 
and will have nothing to do but to grow until the next sea- 
son. But when it comes to doing business with the stal- 
lion, he should rarely be permitted to serve more than 
twice a day ; and even this should not be kept up for any 
great length of time. One a day during the season is 
better ; but the groom cannot always do just as his 
judgement dictates in this matter. 

Another thing is that people suppose that they can 
compensate for a great deal of service by an enormous 
quantity of stimulating food or drugs, and no exercise. 
This is an error. Good i ound food, given regular in the 



396 GENERAL INFORMATION UPON THE HORSE. 

right quantity, with some grass or green burdock — 
nature's own remedy — plenty of moderate exercise, and 
good grooming is the kind of treatment he wants to prove 
successful. 

EFFECTS OF AGE UPON THE QUALITY AND FERTILITY OF 
THE GET OF THE STALLION. 

Another point upon which there has been much discus- 
sion is, the effect which age has upon the fertility of a 
stallion ; and according to the information gathered from 
experienced breeders, it seems that the age 6i the stallion 
has nothing to do with his fertility. Hence the conclu- 
sion is that in the number of mares served, so in the mat- 
ter of age, the reproductive powers of the stallion appear 
to be almost entirely a matter of condition, and that age 
has no effect whatever upon the percentage of foals from 
a given number of services. There has also been much 
speculation as to the comparative value of foals got by 
a stallion at different periods of life. The statistics of the 
trotting horse furnishes us with abundant evidence to 
prove that here also, the age of the sire has but little or 
no effect. If any difference is observable, it is in favor of 
the more aged stallion, generally those in the .teens. 

CARE OF BROOD MARES AND COLTS, 

The next question to be considered is, how shall the 
mares be cared for while being bred, or while in their 
pregnant state? This I consider of as much importance as 
any other point in the art of breeding, for the following 
reasons : 

First, upon the mare's condition when served, depends 
largely, as to whether she will become pregnant or not. 
For in poor health when served, she is not as apt to become 



GENERAL INFORMATION UPON THE HORSE. 397 

pregnant as if in good health and condition, but she 
should not be over fat. In the second place, it depends 
very much on the mental condition, when brought to the 
horse. If they have been rode or driven hard for a long 
distance, and are hot or excited, they are more liable to 
fail, than if cool and quiet. Again, mares that have been 
used for a long time on the road, and kept upon dry feed, 
are much harder to get with foal, than those that have 
run out and received all kinds of food, and the same may 
be said of quite young mares, two and three years old, or 
quite aged mares, as they are always more annoying than 
those of middle age. Last, but not least, is the manner 
in which the mare is kept while in her pregnant state, for 
upon her health and condition, while in foal, depends the 
growth, constitution and vigor of the colt. 

RULES TO BE OBSERVED. 

First, be sure the mare is in good health when bred, 
and give her such care and feed afterwards, as to keep 
her in good health, and a thriving condition. For this 
purpose there is nothing better than to turn her out in a 
good blue grass or timothy pasture, and let her run at 
leisure, or if in use, on the farm or road, with a reason- 
able amount of work, good feed and care she will do just 
as well, and will thus pay her way. Her feed should 
consist of oats, midlings and corn, and if possible a run 
at grass of nights, or when not in use, for by this means 
the digestive organs will be kept in a healthy condition. 

Second, avoid heavy salting and clover pasture, espec- 
ially in wet weather salt should be given twice or three 
times a week, and in small quantities, or what is better, 
keep rock salt where she can get it when wanted, or use 



398 GENERAL INFORMATION UPON THE HORSE. 

soda in place of salt, a tablespoonf ul at a time. Clover 
pasture if used at all should be avoided in wet weather, 
as it is the cause of a great many mares failing to get in 
foal, or losing their colts when once pregnant. Again, 
avoid pulling, hard riding or driving. The last two months 
of pregnancy, she should be fed liberally with a bone and 
milk producing food, good oats, mill feed, oil cake, hay, if 
not dusty, and some corn, and should be used regular at 
slow light work, or else be turned out in a lot away from 
other horses during the day, and if in the winter or early 
spring provided with a box-stall sufficiently large and well 
secured to prevent accidents, to run in during nights and 
stormy days, but if during warm weather there is no place 
better than a grass lot or field well fenced, and then often 
several mares can be turned together without any danger. 
Mares treated in this way, rarely have any trouble at 
foaling time. But on account of the colt being born as it 
is, many times, with the head covered with the placental 
envelope, which will smother the colt in a few moments if 
not removed, safety demands that they be watched by 
some person of good judgement, and capable of render- 
ing assistance if needed. A little attention at the proper 
time would save the lives of many valuable colts. A 
mare usually goes about eleven months, but the time varies 
considerably. By close attention, the time can be foretold 
quite accurately. A few days before foaling, there will 
be a perceptable shrinking of the muscles about the loin 
and back of the hips, the teats will fill out plump to the 
ends, and not unfrequently there will be a discharge of 
milk from the udder. As soon as these symptoms occur, 
the marc should be closely watched, as the foal may then 



GENERAL INFORMATION UPON THE HORSE. 399 

be expected at any time, whether it be more or less than 
the usual period of eleven months. 

THEIR CARE AFTER FOALING. 

After the colt is foaled, the mare should receive for a 
week or more, light, easily digested food, as mentioned 
before, and if possible, a run at grass — or if in early 
spring turned on rye wheat for an hour or more at a time 
with a rest, free from work of any kind. 

When the grass is poor, or the mare is not a good suck- 
ler, she should receive such food and in such quantities 
as will cause her to furnish milk as the age and growth 
of the colt may demand it. The first few weeks of a 
colt's life is the most critical time of its existence. It is 
then that it needs careful attention. The mare should 
receive such attention in the way of care and food that will 
promote good health. Her food should be so regulated 
that her bowels will be kept in a healthy condition, for if 
they become impaired, their condition is soon transmitted 
to the colt, which is the cause of the death of a great 
many, they should be closely watched in this respect, and 
if ailing, promptly treated according to the instructions as 
given upon this subject in the veterinary department. 

If a rapid growth in the colt is desired,it is important 
that it should be full fed from birth, and in case the dam 
does not yield milk enough to give a strong and steady 
growth, this should be supplemented by cow's milk, and 
, also by teaching it to eat oats and midlings. The colt 
can easily be taught to eat any kind of soft food, or sweet, 
warm skim milk, with occasionally a little oatmeal in it, 
will produce just as good a result. 



400 GENERAL INFORMATION UPON THE HORSE. 

When it becomes necessary to wean such a foal, it is 
only required to increase the amount of feed. 

WEANING TIME. 

The colt may be weaned at five or six months of age 
which is best done by keeping it from the dam for a few 
hours at a time, increasing the length of time at each 
separation. It will in this way learn to depend upon itself 
and be better for the mare. 

No rules can be given for feeding, pasturing, stabling, 
grooming and handling colts. The breed, age, size and 
disposition of the colt, together with climate, locality and 
surrounding circumstances, and last but by no means 
least, the good practical common sense of the owner 
should govern in each case. A few suggestions may be 
made, not as a guide, but only as the result of some 
experience and observation, and a good deal of reading 
and thinking upon the subject of horse breeding. 

Study nature, and conform to her laws as nearly as pos~ 
sible ; but still bear in mind that you are rearing one of 
the most domestic of all animals. One of the first de- 
mands of nature is freedom in the open air. No course 
of exertises can do the colt or horse so much good. He 
will give full play to every muscle in his body, and ex- 
pand every air-cell in his lungs. And not the least valu- 
able part of this development is a good roll on mother 
earth. A horse that has been deprived of this privilege 
for most of his life cannot be said to 'be well developed. 
Another demand of nature is friendship. The well bred 
colt wants to be your friend. Treat him kindly and he 
will be one. Kindness will demand comfortable quarters, 
with abundance of sound food, and pure water. He 



GENERAL INFORMATION UPON THE HORSE. 4OI 

should at all times have free access to salt. In case his 
appetite fails, smaller rations for a time, or change of feed, 
will likely be better than drugs ; but if showing much illness 
should receive prompt medical treatment. 

The horse colts if not castrated, should be put in a grass 
lot by themselves in due time to prevent accidents of any 
kind that may occur by leaving them run with brood 
mares or fillies. This should be attended to at the age of 
one and a half years, or before, as a well bred colt, or an 
early foal, often becomes troublesome during the second 
year. 

WHEN TO CASTRATE COLTS. 

The proper time to castrate colts, is something upon 
which there is great diversity of opinion, while some 
breeders prefer castrating them quite young, at the age 
of one year, and some even at six months or younger, 
others claim that they should be allowed to partly mature 
first. But practical results has proven that the castration 
of colts should be governed more by their development 
than age. If a colt has made a rapid growth at one year 
of age, and is well developed in front as to the head, neck 
and body, or if he shows a deficiency in the hind quarters, 
being light, he had better be castrated than allowed to go 
a year or two longer, as early castration with a colt, as 
with any other animal, refines the fore part and develops 
the hind part. When the colt is to be kept for a stallion, 
he should be kept the same as any other colt, allowed 
freedom in the open air at all times when the weather 
will permit, and not kept penned up like a lion. When two 
or three years of age he should be allowed to serve a few 
mares so as to test his breeding qualities, and when off 

if 



402 GENERAL INFORMATION UPON THE HORSE. 






duty should be used very much the same as any other 
horse when it can be done with safety. The heavy horse 
should be used on the farm, but the light horse should be 
used at just such work as his colts will be expected to per- 
form. His feed should be just enough to keep him in 
good condition, but not fat. 

Beware of over fat stallions, they are not sure breeders, 
and often some serious defects are hidden under super- 
abundance of flesh. 

It has already been suggested that no exercise is so 
good as freedom in a paddock, a pick of grass, a bite of 
earth, and a good out doors roll, and an opportunity to 
romp and play and be a colt again. Therefore every 
stallion owner should have a paddock, enclosed with a 
safe fence and large enough for a good run. 

FEEDING, WATERING AND GROOMING HORSES. 

There is probably no other work on the farm which 
the farmer will find so much difficulty in delegating to 
others as to the care of the horses. 

The average work hand will over-feed with grain as well 
as with hay, but the watering of the horses and the clean- 
ing of them, as well as the cleaning of the stables, and to 
the many little things looking to the health and good con- 
dition of the horses, are neglected with impunity. 
Unless the owner is convinced that his hand understands 
the management of horses better than he does himself, he 
should attend to the feeding of the horses, and see that 
the horses and the stable are kept perfectly clean. 

A consideration of the anatomy of the horse's stomach 
affords useful indications regarding feeding and watering. 
When convenient, horses should be fed and watered at 



GENERAL INFORMATION UPON THE HORSE. 4O3 

short rather than long intervals. This is an obvious indi- 
cation, for the small size of the stomach precludes the 
horse from rapidly ingesting a quantity of food sufficient 
to serve for a long period. In the treatment of horses, 
the nearer we follow their natural inclinations the better. 
This is more forcibly brought to mind, when it is remem- 
bered that nature makes no mistakes. 

The horse should be fed in proportion to his size, and 
the labor he is required to perform. And no more should 
be fed than it will readily digest. It is not what is eaten, 
but what is digested, that furnishes the strength and mus- 
cle. A horse that is not working hard every day does 
not require the amount of feed that one does that is kept 
busy. High feeding, unless the animal is heavily used, is 
a positive injury. 

It is better to under-feed than to over-feed a horse. The 
first is only a temporary evil, but the last permanently 
injures the faithful animal. A fat horse is liable to indi- 
gestion, sun-stroke, cold, flatulence (colic), and ever so 
many other ills, which a horse in condition is not only free 
from, but if properly fed, cleaned, and worked, is not 
liable to get. 

Night is the only time when hay should be fed heavy, 
especially to animals used for quick work. Even the slow 
plow teams should have but little hay at morning and 
noon feeds, but give them a generous supply at the even- 
ing meal. By doing this, your horse will keep in better 
spirits and condition, and be free from any tendency to 
"pot-belly" which horsemen so much dislike to see. 

The best and cheapest way to salt horses, is to keep 
a piece of rock salt in the trough. They are then liable 



4O4 GENERAL INFORMATION UPON THE HORSE. 

to get all they want, and when they want it without waste- 
ing it. 

VALUE OF GROOMING. 

To all appearances a horse may be in good health and 
in a thriving condition, but little attention paid to him in 
the way of cleaning and rubbing, but it is evident that no 
horse can be in the best condition without a thorough 
grooming at least once a day. Don't think that you have 
properly groomed your horse, when you have succeeded 
in scraping the dirt off so that your neighbor cannot see 
it across the field and laugh at it. Too many curry their 
horses merely because others do, or because others might 
make fun of them if they did not make a pretension 
toward keeping them clean, and were they sure that no 
one would see them they would never use the comb or 
brush. They forget or never knew that while cleanliness 
is one of the objects of grooming, it is not the only or 
greatest one. The entire system of the horse is affected 
by the amount of rubbing it receives and the condition 
its skin is kept in. A beautiful coat of hair adds greatly 
to the value of a horse, and no one will doubt for a 
moment that grooming materially affects this part at 
least. Don't be afraid of killing your horses with cleanli- 
ness — many a horse has been unfitted for work a month 
or two from a sore shoulder caused by dirt under the 
collar that it would have taken but a few minutes to 
remove. The feet of many a horse have been completely 
ruined by the shoes becoming imbedded in them, that it 
would have taken less than a quarter of an hour to have 
removed. There are many little matters pertaining to the 
general welfare and comfort of horses on the farm that 



GENERAL INFORMATION UPON THK HORSE. 405 

might be mentioned, but to the thinking man they will 
present themselves, and by the successful horseman they 
will be attended to. 

SHOEING HORSES. 

Upon this subject — the shoeing of the horse — is one 
that volumes of information could be written ; but the 
author will confine himself to such information as he 
thinks will be of value, and shall offer only a few hints 
which he hopes may prove beneficial. Horse-shoeing, 
like any other profession, requires study and practice. If 
it is worth doing at all it is worth doing well, and if the 
horse-shoer be bent upon improvement, his practice will 
be worth more to him than all the written rules in the 
world. Let it be his aim to do what he does, well, and 
if he be suited to his profession, he will soon acquire that 
knowledge of horse-shoeing by reading and practice 
that will enable him to excel. Not all the fault of the bad 
or disordered feet of the horse lies with the horse-shoer, 
but owners of horses, and grooms are often responsible 
for many of the diseases which is found to lurk about the 
feet of horses, and they should see that their horses are 
properly cared for, and when necessary to be shod, that 
it is properly done. 

The shoeing of the horse is a very necessary evil. In 
his natural state the horse possesses a foot answering to all 
his wants, its growth being equal to wear ; but as soon as 
he is engaged as servant to man, there are but few horses, 
when in full work, whose feet will stand the wear and 
tear of road work ; hence the necessity of protecting them 
with a shield of iron. The comfort and value of the 
horse very much depends on good or bad shoeing, in the 






406 GENERAL INFORMATION UPON THE HORSE. 



same way as a man walking in good or bad-fitting boots. 
If at ease the horse will show his natural energy and 
buoyancy of spirit, in contrast to the sordid, and dejected 
appearance of one traveling in pain ; the one after work 
feeds with appetite and rest, the other is dejected, eats, 
and rests but little. These difficulties are discernable by 
those who are accustomed to horses and regard their wel- 
fare, whether he be master or groom, and any defect 
should at once be amended. 

In shoeing the horse, as well as the man, the shoe 
should fit the foot, instead of trying to change the forma- 
tion of the foot to fit the idea of a shoe. 

One of the most important and least observed points in 
shoeing is the tread ; that is the proportion throw on dif- 
ferent parts of the shoe. On a well-balanced foot the 
wear of the shoe is tolerably even all round, except the toe, 
where there is naturally an increased friction and wear. 
The shoe should be evenly worn and the farrier on tak-' 
ing off an old shoe should observe this and prepare the 
foot accordingly, for t\\e chief thing to be accomplished is 
the manner in which a shoe is put on, rather than the pat- 
tern. In choosing a shoe the points to be aimed at are 
lightness and narrowness of iron, consistent with the class 
of horse and work ; it interferes less with the natural struc- 
ture of the foot, and gives firmer foothold with less slip. A 
plain broad shoe without groove is the strongest,but allows < 
free slip ; but is suitable for road use in summer, or for 
farm work and horses of heavy step. 

HORSES WITHOUT SHOES. 

The advice to allow horses to go barefoot during work 
on the farm is of paramount importance. It will do more 



GENERAL INFORMATION UPON THE HORSE. 4O7 

good toward curing contracted feet than all other remedies. 
It will prevent contraction to a certain extent. Many 
severe cases of contraction by this simple and quite inex- 
pensive process can be permanently cured. 

Horses should be allowed a time to expand the hoof, 
and recoup by going barefoot. 1 mean all and every kind 
of horse, no matter how or where worked, if he can be 
spared for a few days where the work demands shoes. 
Let your horses go barefoot whenever you can ; at least 
two months a year they should be unshod. 

SHOEING COLTS. 

Colts should always be shod light at first, and if the 
roads are such as to permit it, with tips. That is a plain 
shoe running from the toe to front part of heel, and 
thicker and wider at the toe, than at the heel, Such a shoe 
comes nearer nature and is free from calks which may 
cause the colt to stumble or cut itself. Heavy shoes upon 
a colt and especially if they have calks, must feel cumber- 
some and cause a difference in its action, also makes its legs 
weary in traveling, causing it to forge, cut its quarters, etc., 
while if it be shod as directed, there will be little or no 
difference in its motion. All colts when first shod should 
be driven with care. If it be desirable the second set of 
shoes may be heavier than the first. 

PARING THE FEET. 

Before fitting the shoe the foot should be dressed prop- 
erly, and made perfectly level ; this will best be made 
level with a rasp ; the shoe may then be fitted to the foot. 
This should be nicely done, so it has an even bearing upon 
the foot, the heels of the shoe should come close to the 
frog, but not so close as to touch it or interfere with it. 



408 GENERAL INFORMATION UPON THE HORSE. 

In shoeing the bars of the foot should not be cut out 
with the knife, or the frog interfered with, but let nature 
do her work with these. 

The art of shoeing consists of fixing a shoe on the foot 
in such a manner as to preserve the natural tread whereby 
the freedom and elasticity of action will not be impeded. 
This skill is accomplished or not according to the skill 
with which the shoe is put on, more than to any particu- 
lar style of shoe used, whether it be plain or with calks. 

The suitability of either depends on the strength, of foot, 
the nature of roads, and the kind of work required from 
the horse. So also with regard to the frog bearing on the 
ground. In a strong foot with strong, healthy frog, it may 
be allowed ; but if the frog be soft or spongy it would be 
injurious, and lead to lameness. Under no circumstances 
should the frog be prominent beyond the surface of the 
shoe. 

The frog is constructed of a very elastic material. Ii 
forms an elastic pad, diminishing concussion and allowing 
a limited expansion, giving some freedom to the action of 
the joints situated in the foot. Maintaining these parts of 
the insensitive foot in a healthy condition is of the utmost 
importance to insure a long life of usefulness. 

Carelessness about horses feet produces much trouble. 
They should be closely looked after, and kept properly 
shod or trimmed, shoes should not be allowed to remain 
on to long, and when removed the clinches of the nails 
should be well cut and see that they are all removed and 
not allowed to remain in the foot to cause an injure. 

EDUCATION OF HORSES. 

Upon the education of the horse depends his value. 



GENERAL INFORMATION UPON THE HORSE. 4O9 

Therefore it is necessary that he should be thoroughly 
and properly educated, and the person who undertakes 
this calling should first learn to pay attention to the most 
important factor of a true horseman, namely, u self govern- 
ment." 

Prof. York says: "The greatest study of mankind 
is man, and the greatest triumph is to obtain the mastery 
over ourselves. A hasty temper has permanently injured 
or absolutely ruined thousands of horses, man is superior 
to the horse only so far as he exercises that superiority of 
intelligence, and the moment he allows his passions to 
have full sway, his superiority ceases. Whenever the 
operator becomes heated and nervous, he should at once 
rest from his labors, and when he is cool and not excited, 
he will accomplish more in ten minutes, than he can in an 
hour of frenzied attempts at control. Strive from your 
first approach to obtain confidence of your subject, which 
once gained and never abused, will insure complete suc- 
cess. 

REMEMBER THIS, 

You can teach the horse only through two senses, sight 
and feeling,and he can learn but one thing at a time. There- 
fore teach that one act alone. Make sure by repetition 
that he unerstands you, and be careful that you remem- 
ber how you taught him. It is the act in man that causes 
the act in the horse, and any change made by you in the 
manner in conveying to him a knowledge of your will, is 
sure to confuse, and he may fail to conform to your 
wishes from want of a conception of what you really mean, 
and not from a disposition to do wrong or 
rather not to do what you desire of him. Show your 



po oi\kk\i INFORMATION UPON nu HORSJ 

horse exactly what \ on w.uilhiiu tO do, .unl oiultwx or to 

ustthe patience and reason in teaching and controling 
you wouKl.it least believe necessary for yourself to under- 
stand if placed in tike circumstances, Make your horse a 
Mend by kindness and good treatment, Be a kind mas 
lei and not 1 kyrant% w 

CAREFUl rRAINING FOB HORSES, 

fhe education of the cok should be commenced at an 
r.uiv age and thoroughly followed up until old enough I<m 

use. Our oi thoiuosi serious mistakes that tanners make 

\u training then young horses is in not doing their 
woik thoroughly, When once undertaken the work 
should he made complete. To slop .unl start .u certain 
woids. to turn to the right or left at other words, or si 
uals. should not be enough. althOHJfh many iihmi who 
have the constant handling of horses are entirely satisfied 
with these lesults. The Met that hoist's .ire capable ot 

learning these rudiments in training -with as tittle teachis 

as they do only proves that they are capable of further 
training wlueh may be carried to a considerable degree 
with profit as Well as pleasure. It is inn necessary to occupy 

the entire da$ with .1 en give it a lesson every day, 

but aw o<<\\*nm>\\ lesson at not two long" intervals, will go 
a long \n.i\s tow aid his education. The coll shoukl he 
ti auied and developed to make him as nearly perfect in 
his class as possible. The heavy draft horse should be 
v audste.nty. mux nunc otf with his load at a square 
.0: ous w alk. The . paecr or i miner, should have 

nore valuable than a re< 

:ed pei haps at too gica' a cost to his physical pow e 
or by being forced in honest gait, One of the most 



GENERAL INFORMATION UPON THE HORSE. 413 

important lessons now is for him to learn that he is 
becoming a horse, and that he should act like a good, sen- 
sible one, and not always be getting himself and master 
into trouble. And, above all, do not permit ignorant or 
brutal grooms to crush out that noble characteristic of 
every good horse, which Josh Billings calls "good horse 
sense." 

Horses with high mettle are more easily educated than 
those of less or dull spirits, and are more susceptable to ill 
training, consequently may be good or bad according to 
the training they receive. If a colt is never allowed to 
get an advantage it will never know that it possesses a 
power that man cannot control ; and if made familiar with 
strange objects it will not be skittish and nervous. A 
gun may be fired from the back of a horse, an umbrella 
held over his head, a buffalo robe thrown over his neck, 
a railway engine pass close by, his heels bumped with 
sticks, and the animal take it all as a natural condition of 
things, if only taught by careful management that he will 
not be injured thereby. There is a great need of 
improvement in the management of this noble animal — 
less beating wanted and more education. 

Timidity in a horse is a fault which usually can be cured, 
but only by a course of kind and patient treatment. 
Rough usage will never accomplish that end, but is only 
calcuated to make trouble more deep-seated. If he scares 
at any object, speak to him kindly and let him stop and 
look at it ; give him a few gentle strokes on the neck 
with your hand, speak kindly to him all the time, and 
gently urge him toward the object he scared at ; be care- 
ful not to urge him too hard at first ; above all do not 



414 GENERAL INFORMATION UPON THE HORSE. 

whip him ; give him time to see that he is not going to be 
hurt ; when you can do so let him smell of the object, pro- 
vided it is not some offensive carcass ; he will not scare 
at it again. When this has been done several times, he 
will have gained confidence in you and in himself. The 
timidity will soon wear off and your horse will be cured. 

Avoid teaching bad habits for the reason that it costs 
more to correct one, and form a new one in its place than 
it does to teach ten good ones. So in the care and treat- 
ment of the horse that is sound and healthy, it is much 
less expensive to provide against accidents and disease, 
than to furnish medicines and treatment for repairing 
injuries or curing diseases. And I will invite your atten- 
tion to some ounce packages of Preventitives as given by 
Prof. York and others : 

To avoid accidents, educate your colts and aged horses 
as well, very thoroughly. Make your control absolute, 
and thus avoid many serious accidents, as they are termed, 
but are often the result of negligence, or, to be plain, 
laziness. All the theory in the wide world, without prac- 
tical illustration thereof, is of no avail. Do not sit down 
and wish this or that done. Arise and do that which is 
needful, thereby increasing the value of your horse and 
adding to the safety of yourself and others. Take time to 
examine your harness and vehicle and keep them in per- 
fect order. Many a life has been sacrificed and much 
property destroyed through negligence of this duty. 
Adjust your harness carefully to the horse, and avoid 
galls, soreness, and subsequent atrophy of muscles swell- 
ing. Ill-fitting collars often cause these affections. 

Be sure that your horse is adapted to the work you 



GENERAL INFORMATION UPON THE HORSE. 415 

design him to perform, in size, form, and particularly as 
to disposition. Do not forget that the horse must go on 
foot while you ride, and avoid injuries from hard driving. 
Do not allow him to stand without covering when warm, 
in severe weather or in a draught of air, but cover him 
with a good blanket, and especially his front parts instead 
of his hind parts, and thus escape colds, pneumonia and 
rheumatic affections. Do not censure another person for 
neglect of something you ought to have attended to per- 
sonally, namely, as to care, feeding, watering, or groom- 
ing, and discharge all help that neglects, or abuses your 
horses. Provide suitable shelter, food, and pure water. 
Allow but a small quantitv of water at a time when your 
horse is heated. Feed but very little corn especially in 
hot weather. Fevers assume a more aggravated form 
in horses fed entirely upon corn. Oats, clean and bright, 
and good timothy hay are good enough for any horse." 
Give each horse twice a week, a tablespoonful of soda, 
and the chances are they will never be troubled with colic, 
worms or bots. Do not increase allowance of food in 
anticipation of a hard day's work or drive, also avoid 
change of food after such. Commence a long journey at 
a moderate rate of speed and increase it if necessary 
towards the end, and not stop the horse to cool out before 
reaching the stable, where you are sure of care. Attend 
personally to that care. Before you tie in stall examine 
its floors, and remove everything from the manger and see 
that there art no holes for the grain to escape. Do not 
let your pride overrule your judgement. I believe a strict 
observance of the foregoing rules will save many a person 
in a great measure, from the expense of surgical or 



41 6 GENERAL INFORMATION UPON THE HORSE. 

veterinary aid and prolong the life of many a good horse. 
Retain the horse that is kind, and in which your family 
have confidence, and increase your care with his added 
years. Do not sell him, to suffer from neglect and hard 
usage in his old age. U A merciful man is merciful to his 
beast." And now having enumerated some of the most 
important preventives as to the care of the horse, I will 
give a treatise on their diseases, and also those of cattle 
and sheep. This I will make as plain and brief as possi- 
ble, avoiding all superfluous or technical language so the 
average person may quickly find, plainly understand 
and adopt their use. In this department as in all my for- 
mer writings, I shall not make use of any teachings 
except those that I know from practice, observation, or 
good authority, can be relied upon. This treatment, as 
well as the entire book, is intended to give the stock 
owner such information as will enable him to dispense 
with the unprofitable and perilous services of ignorant 
pretenders, and to apply rational means of cure when he 
happens to be beyond the reach of the accomplished vet- 
erinarian, and this, it is confidently hoped, it will accom- 
plish, for all who will intelligently study its pages. 



CHAPTER XXI. 

Veterinary Department for Horses. 

introduction. treatment of the various diseases, 

and injuries to which the horse is subject. formu- 
las for medicines. miscellaneous information. 






INTRODUCTION. 

In discussing this subject I propose to depart from the 
usual method adopted by other works of this kind and 
instead of discussing at length the different treatments of 
stock, with a long article relative to pathology, symptoms 
and diagnosis of each case, which causes delay and tends 
to weary the reader without conferring any lasting benefit, 
to proceed, and give in as brief a way as possible the 
treatment for some of the most common and frequent ail- 
ments of stock, first among horses, and then cattle and 
sheep. In this part of the work, as well as in all other 
parts, it is my object to be useful rather than offend, or 
appear learned, and in offering to the public the informa- 
tion herein given, I shall do so with candor. I do not 
claim to be the originator of all the treatments given, but 
have in many instances tested the most of them, and know 
them to be of value. As medicines are only used to assist 
nature to effect a cure, those methods that will assist the 
most should be used, and my experience is that for inter- 
nal treatment, the proper medicines administered in small 



41 8 VETERINARY DEPARTMENT FOR HORSES. 

doses, is far better than a heavy dose, and a proper appli- 
cation externally in most cases is far better than severe 
blistering or fireing. Kind treatment in the way of good 
nursing will do more toward restoration of a sick animal 
to health, than so much strong medicine. 

Medicines, powerful in their nature, for good or 
evil, are often administered in large doses, when little or 
none is necessary, and such treatment is often prescribed 
by those not knowing w T hat ails the animal, or without any 
knowledge whatever of the effect that such a mixture may 
produce upon the system, and strongly urge that it be 
administered, simply because somebody else had used the 
like, and the animal did not die. This is all wrong. The 
first business, when called to a patient is to ascertain the 
cause of trouble. Think for yourself, uninfluenced by the 
opinio:} of so many others, and give the patient prompt 
attention as is thought best, when such cases occur that 
are not properly understood and cannot be properly 
treated by the inexperienced, promptly employ some 
practical veterinary to attend to it. 

HOW TO OBSERVE DISEASES. 

The question is often asked : How to tell what the dis- 
ease is that this or that animal is affected with, as it cannot 
speak. To this question I might repeat nature has but one 
set of weights and measures and these only should be 
used. Thus, if a horse or other animal has corns or an 
injured foot, they will be as sure to go lame as they would 
with an ordinary sprain. The uneasy eye, the anxious 
expression, and the sharp peculiar look, tell its tale of suf- 
fering, and the description is so plain and true, that every 
one should learn to interpret them. Often the suffering 



VETERINARY DEPARTMENT FOR HORSES. 4I9 

can be told by the pulse, which is felt on the inner angle 
of the lower jaw, as being the most convenient place, the 
state of the pulse tells the condition of the heart, whether 
the disease is of an exhalted or depressed character or 
whether sickness is at all present. The pulse is more 
frequent in the young than in old animals. In the full 
grown and healthy horse, it beats from 32 to 38 in a 
minute ; in the ox or cow, 35 to 42 ; in the sheep, 70 to 75- 
For inflamation and fever the frequency of the pulse is in- 
creased, in the debility and depression it is slower, but 
sometimes quicker than natural. As the pulse varies so 
much it takes some practice to determine and understand 
it. A healthy horse breathes once to three of the pulse 
beats. When the breathing is not natural it indicates 
disease, but both the pulse and breathing can be quick- 
ened by exposure to heat, or the hot sun. Hence the 
advantage of placing animals in a cool and airy place when 
unwell, as it assists nature to cast off the disease. 

TREATMENT OF DISEASED AND INJURED HORSES. 

Colic. — Spasmodic and Flatulent. — Colic with horses is 
not an uncommon thing, and most every person who is in 
the habit of handling them, is acquainted with the cause 
and symptoms of this disease. Cause — a change or exces- 
sive amount of food or water, or some similar unknown 
cause, which is the result of acute indigestion. Symp- 
ptoms — rapid breathing, uneasiness, pawing, lying down 
and rolling. With spasmodic colic the pain is more 
severe, and death occurs quicker than with flatulent colic, 
which is slow in its work, often the horse living for sev- 
eral days, and becoming partially or altogether blind. 

Treatment : Take tincture of aconite, and belladonna in 



4-20 VETERINARY DEPARTMENT FOR HORSES. 






equal parts, give on tongue from fifteen to thirty drops at 
a dose every twenty minutes, until relief is given. A 
colt will not require as much as a large horse. In a 
severe case when this dose does not give relief, the third 
dose, take sweet milk, one-half pint, turpentine, two table- 
spoonsful, and give as a drink. Give an injection of 
soap, salts, and warm water, and apply mustard and warm 
water to abdomen. The animal should never be urged 
out of a walk, and must be kept warm. 

In case the aconite and belladonna cannot be procured, 
laudanum and ether, thirty to sixty drops at a dose, or 
twice the amount of spirits of camphor, in a small amount 
of water, or in one-half pint of whisky. Never resort to 
heavy drenching, puncture or violent exercise, such treat- 
ment has killed more horses than the disease. After the 
animal has recovered give him light food and avoid too 
much cold water at a time when recovering from a severe 
attack. Measures must be taken to tone the stomach, for 
this purpose use the condition powder. 

Note. — Every farmer should keep a bottle of aconite 
and belladona in the house for immediate use, for j^ou will 
see by this work that it is very valuable, not only for 
colic and other diseases with horses, but for milk fever 
with swine, cattle and sheep, and hoven or paralysis when 
used as prescribed. 

Botts. — Symptoms and treatment the same as in colic. 

DYSENTERY OR SCOURS. 

This is something that occurs frequently with horses, 
and especially with road horses or colts. 

Treatment: If where no other remedy can be pro- 
cured, take wheat flour, one pint to a gallon of water and 



VETERINARY DEPARTMENT FOR HORSES. 42 1 

give it as a drink, where they will not drink use one-third 
the amount of water, to which add one fresh egg, and use 
as a drench, if it can be procured, to this add one table- 
spoonful of ginger, and from fifteen to thirty drops of laud- 
anum, or a gill of whisky. Give every two hours until 
relieved, give light food, such as oats, bran, and sweet 
hay. 

INFLAMMATION OF THE LUNGS. 

Pneumonia. — This is a common and fatal disease with 
horses, and is caused very often by abuse and neglect 
w r hich causes them to take cold. By riding or driving a 
horse until very warm and then stopping them in a cold 
draft to cool out, or by leaving a window open in the 
stable during a cold and sudden change, are some of the 
most fruitful catises. 

Symptoms : The first attack is rather slow, the breath- 
ing is more or less laborious, and the patient dejected 
and down spirited. The coat is rough, the body and legs 
cold, and bowels constipated, the patient stands with head 
and ears drooped and legs apart as if to prevent falling. On 
examination, by placing the ear against the side of the 
patient, over the lungs, a grating or tearing noise can 
be heard as the patient breathes, then prompt treatment 
must be given. 

Treatment: First make the patient as comfortable as 
possible in a good warm box-stall, well bedded, if in win- 
ter, and kept dry and clean if in the summer. Then give 
on tongue twenty drops of belladonna, which will regu- 
late the pulse. Then make a thick solution of mus- 
tard and rub it well into the hair along the throat, chest, 
and over the lungs ; cover with an old blanket and leave 



422 VETERINARY DEPARTMENT FOR HORSES. 

it on for some time, if in cool weather put a blanket over 
the patient to keep it warm, wash the legs in vinegar 
and salt as warm as can be applied, and rub vigorously 
with the hands until dry to get up a circulation, then ban- 
dage with flannel. If the patient commences to recover 
with first treatment discontinue the use of medicine, if not 
continue to give once or twice a day the aconite and bel- 
ladonna, and keep the patient warm ; as soon as it can be 
induced to eat, give soft food with the condition powder 
in it twice a day, and give a tablespoonful of tincture of 
iron in the water once or twice a day. Care must be 
taken not to give too much food until recovery is com- 
plete. 

OVER RIDING OR DRIVING 

Very often brutal or thoughtless persons ride or drive 
a horse so hard as to cause congestion on the road. Often 
the horse will reel and fall in its tracks, or upon stopping 
a thumping noise can be heard several feet away and they 
can hardly stand. 

Treatment : Bleed freely in the mouth or neck, a drop 
of blood now is worth a pint in an hour, give a small 
amount of salt water at first and as soon as possible thirty 
drops of aconite and belladonna, repeat until relief is 
given, bathe head with cold water and keep the body 
warm to prevent chilling. If any evil effect is observed 
afterwards, use cleansing powders in soft food and turn 
on grass. 

INFLAMMATION OF BLADDER AND KIDNEYS. PROFUSE 

STALEING. 

This is somthing that horses are troubled with consid- 



VETERINARY DEPARTMENT FOR HORSES. 423 

erably, and it is caused by bad food, or exposure to 
cold, rains, storms, etc. 

Treatment: Use the cleansing or condition powder 
freely for some time, and give one ounce of sweet spirits 
of nitre or evacuate the bladder with catheter, or for horse 
press into the passage the pith of an onion, and for mares 
introduce a little black pepper — this will produce staking 
in a few moments. 

Foul sheath. — All horses are troubled more or less 
with foul sheaths, and they should be looked after and 
cleaned by washing in warm water and castile soap, then 
oiled with fresh lard or sweet oil. Either of these troubles 
can be told by the difficult staking. 

COLDS AND DISTEMPER. 

These two diseases are of frequent occurrence with 
horses, but neither one at all dangerous if promptly 
attended to. Colds occur more with matured horses 
than colts, and are caused by exposure and neglect. 
Distemper is a colt disease, but frequently old horses are 
troubled with it. 

Treatment: For colts give the condition powder in soft 
food twice a day, steam the patient well by placing a bag 
over the nose which has been filled with some hot hops 
and bran and then pour hot water in to keep up the heat, 
or put some tar in an old shoe that has a hole in the toe, 
set the tar on fire, and the smoke will come out of the toe 
of the shoe which can be held under the patient's nose, 
and in this way well smoked. 

In bad cases bathe the throat well with mustard lini- 
ment, or distemper liniment, then smoke as directed. 

For distemper: Give the same treatment, smoking or 



424 VETERINARY DEPARTMENT FOR HORSES. 

steaming well every day, and using the distemper liniment 
until a free discharge from the nose is started, then occas- 
ionally to keep them running free, if they gather under 
jaw open with knife, as soon as ripe, which is as soon as 
the lump becomes soft. To hasten the gathering, apply 
under the jaw or throat a poultice of hops and bran. If 
this simple treatment is effectually carried out, using good 
sanitary means to keep the patient warm and dry in the 
winter, and feeding soft food with the condition powder, 
and in summer allowing free access to grass. The 
chances are that you will not lose one horse in a lifetime 
with these diseases. 

EPIZOOTIC PINKEYE. 

This is a contagious disease. That occurs once in a 
while in an epidemic form through the country, and kills 
or injures a great many horses. 

Symptoms: The attack is usually sudden and the 
horse soon drops its head and ears, and stands with back 
arched and braced legs as if to bring relief. These 
symptoms are always accompanied by a hoarse dry 
cough, rapid breathing, scanty, high colored urine, and 
hard muscus covered dung. 

Treatment : Bathe the throat, chest and over the lungs 
well with mustard, and cover well with a cloth or blanket, 
give the condition or cleansing powder freely in soft food, 
smoke as in distemper once a day and take tincture of 
gentian root and tincture of iron in equal parts, give on 
tongue three times a day a teaspoonful, use moderately in 
warm weather or turn out for exercise, and place all feed 
on the ground, which will cause the horse to keep its head 
down thus giving relief. This disease being contagious, it 



VETERINARY DEPARTMENT FOR HORSES. 425 

is best not to bring the sick animal in close contact with 
the well, and by thoroughly cleaning the stable, using asa- 
fetida in the troughs, and feeding the condition or cleans- 
ing powders once a day to the well horses, it can be pre- 
vented from spreading. 

HEAVES. 

Heaves with the horse is similar to the asthma in the 
human family. It can be observed by difficult breathing, 
wheezing and frequently a cough. It is caused by feed- 
ing too much hay, especially dusty or clover hay. This 
statement has been confirmed, as it is seldom known in 
the West where clover is not used. 

Treatment: Feed good sound grain, sweet timothy, 
or prairie hay, or corn fodder, and give twice or three 
times a week indigo water to drink. A piece of indigo 
the size of a large nut in one gallon of water, or use 
powdered alum, one pound ; oil of origanum, two ounces; 
arsenic, half ounce ; dose, teaspoonful twice a day, or 
smartweed juice, given as a drench, one-half pint at a 
time, twice a day for a few days. 

GLANDERS. 

The best treatment for this fatal disease, is to lead the 
patient to a suitable burial place and destroy it. Then 
thoroughly disenfect the entire premises by cleaning up 
every possible thing, and using whitewash and carbolic 
acid freely. No pains should be spared as this disease 
is highly contagious to both man and beast. 

BRAIN FEVER BLIND STAGGERS. 

Treatment, the same as for congestion. 

Paralysis : Bleed freely in the neck, and give three or 



426 VETERINARY DEPARTMENT FOR HORSES. 

four doses, one hour apart, of aconite and belladonna. 

FISTULA AND POLL-EVIL. 

These terrible diseases of the horse are of frequent 
occurrence, and very annoying and hard to cure, but the 
treatment given here can be relied upon, or at least it has 
been successfully used in many instances, and highly rec- 
ommended. 

Fistula appears at the top of the shoulder blade, and 
on either side or both, at the same time, and also occa- 
sionally on the hips. 

Poll-evil occurs on top of the neck just behind the ears. 
Both these diseases are caused by a bruise. 

Treatment: When they first make their appearance 
they can be observed by a swelling and soreness, and up 
to the time that matter begins to form, the corrosive lini- 
ment will be found very effectual to drive it away. ( See 
prescription, how to make it.) This is a powerful medi- 
cine, and in using it the horse must be fastened so he can- 
not rub or bite the afflicted parts, as it will burn for a 
minute or two. Apply every morning with a small mop, 
for some three days, and then take fine powdered gun 
powder, mix heavily in lard, grease the part well and let 
go three days, and repeat the treatment over again three 
times. If this fails to check it, the treatment will have to 
be changed and one used to cause heavy suppuration. 
For this purpose use May apple liniment, (see receipt.) A 
thin coating should be spread over the afflicted part every 
morning and carefully washed at night, and then greased. 
This treatment should be continued until matter forms, 
and as the pass begins to ooze out, increase the amount 
of liniment and the length of time between dressing up to 



VETERINARY DEPARTMENT FOR HORSES. 427 

twenty-four hours, but not longer. This treatment should 
continue for some three weeks, and always cleansing 
thoroughly with warm soap suds before dressing, but in 
using the corrosive liniment, never wash. 

In some three weeks after using the May-apple liniment, 
omit its use and make a liniment as follows : Turpen- 
tine and ammonia each, one and a half ounces, croton oil, 
one-half ounce, mix, cleanse the wound thoroughly, and 
apply internally until healed. 

BONE, BOG OR BLOOD SPAVIN AND THOROUGH-PINS. 

These are ailments of the back and joints and are hard 
to do anything with, but with time and close attention 
they can be partially cured. 

Treatment: Use the corrosive treatment as given for 
fistula, continue treatment for three or four weeks, and 
then let go for two weeks, and if necessary repeat, mean- 
time feed soft light food and the condition powders occa- 
sionally and turn loose in a box-stall or use at slow moder- 
ate work. Where this treatment fails have it properly 
treated by fireing or fatten and trade off. Beware of 
bogus quacks offering to cure these blemishes. 

RING-BONE AND CURBS. 

Ring-bone is a bony substance or growth that appears 
just at the top of the hoof, and extends clear around. It 
is caused by a strain and if neglected makes the horse 
very lame, and soon becomes hard and hard to remove. 

A curb is a long bony substance on the back part of 
of the leg just below the hock, and the same maj be said 
of it as of ring-bone. 

Treatment: For ring-bone the same as spavin. 
Another good preparation is corrosive sublimate, Spanish 



428 VETERINARY DEPARTMENT FOR HORSES. 

fly and Venice turpentine in equal parts, to this add 
twice the amount of lard, apply once a day. 

For a curb if the afflicted part is feverish, first reduce 
the fever by applying the cooling lotion, [see receipe,] 
then use the corrosive liniment, bathe once a day, then 
wash with soft soap and hot water, continue treatment for 
a week, then leave go a week, if necessary repeat. This 
same treatment will remove any splint or callous. 

CRIBBING WIND-SUCKING. 

This strange habit of catching hold of some object with 
the mouth, and sucking wind is very common and no 
cause can be attributed for it, and no effectual cure. 
Some prevent it by buckling a strap tight around the 
neck, and others by running a fine saw between the front 
teeth, but a horse of this kind is frequently subject to colic 
and should be avoided. 

LAMPASS. 

This is something that horses and especially colts are 
troubled with a great deal, it is simply an inflammation 
of the muscles in the front part of the roof of the mouth, 
and have the appearance of ridges or bars. 

Treatment: Puncture them well with a sharp knife, 
and apply copperas matter. 

SCRATCHES AND GREASE HEEL. 

These are two of the dreaded diseases of the American 
horsemen, although similar in their characteristics, grease 
heel is the most obstinate to cure. They appear on the 
back part of the leg, extending from the heel of the foot 
to the fetlock, and in extreme cases often reaches up to 
the knee or hock. The scratches begin with a scabby 



VETERINARY DEPARTMENT FOR HORSES. 429 

covering of the skin, coming in patches and continuing to 
spread until the leg is one mass of sores. 

Grease heel commences by the flesh bursting open, and 
an offensive matter oozing out. If neglected it spreads 
rapidly and becomes very sore. 

Treatment: Wash clean with soft soap and dampen 
afflicted parts with Dexter liniment for three days and 
grease with lard and gunpowder. This will cnre any 
case if kept out of the water and mud. Dry snow makes 
no difference, it is good to help to reduce the fever. In 
all cases turn on grass or feed soft food, and the condition 
or cleansing powder, to cleanse the blood and system. 

THRUSH. 

This is a disease of the foot caused by neglect, damp 
filthy stables, and also by a bruise or injure of any kind. 
It often becomes very bad before the inattentive owner 
or groom notices it, which is observed by a very offensive 
smell. 

Treatment: Clean out and pare away all the diseased 
part of the foot, then use the treatment as given for thrush. 
[See recipe. J Apply once a day for two or three days 
and keep the foot dry and clean w r hile under treatment. 
This will soon effect a cure, or clean out and apply salt 
and wet blue clay as a stuffing. 

DRESSING TO SOFTEN FEET. 

Sliced onions, one pint ; oat meal, one quart ; char- 
coal, one half pint ; boiling water, sufficient to form a 
stuffing ; stuff the feet and fasten in with a cloth poke if 
you have no boots. This is excellent for feet either sound or 
unsound, is valuable in case of founder. 

INJURED FEET. 

In case an animal injures its foot with a nail or snag of 



i 



430 VETERINARY DEPARTMENT FOR HORSES. 

any kind, examine the foot carefully and if possible find 
and remove the article, then clean out the foot well and 
apply turpentine or sea salt to the wound, cover with a 
tarred rag, and be sure to cleanse and dress every day so 
as to keep the wound open, after two or three days use 
the Dexter liniment in place of the turpentine or salt. In 
case of graveled foot, keep the foot encased in a poultice 
made of oat-meal, bran and warm water in a sack until 
open, then cleanse with soap and water and apply the 
Dexter liniment until healed. 

FOUNDER. 

Bleed freely in the neck and in the small warts under 
the pastern joints. Take powdered alum, one-fourth 
pound ; sunflower seed, two ounces ; jimson seed, two 
ounces ; mix, dose, one tablespoonful twice a day for two 
days. If the pastern joints become inflamed and swollen, 
use sweeting liniment. (wSee receipe.) Feed oats and bran 
mashes, with condition powders and new potatoes in 
absence of grass, and apply the onion dressing to the feet 
for a week or more. 

For corns, pare out the foot well and apply the dressing 
or foot oil until all soreness is removed. 

SWEENEY. ' 

What is known as Sweeney, (atrophy) is located in 
the shoulder or hip, it is frequently caused by a strain or 
wrench, in some way injuring the muscular tissues, and 
sometimes by diseased feet, which causes the muscles of 
the shoulder to perish for want of exercise. 

Treatment: Apply twice a day for several days some 
of the liniment made as follows: Oil origanum, four 
ounces; oil hemlock, four ounces; oil spike, two ounces; 



VETERINARY DEPARTMENT FOR HORSES. 43 1 

oil sassafras, two ounces; chloroform, three ounces; pow- 
dered camphor gum, two ounces; olive oil, six ounces; al- 
cohol, one quart. Mix, and shake well when using, 

Give quiet work or turn out for exercise, and keep the 
skin loose by pulling at it every day. Some cure this by 
taking an old and well smoked hog joal, fry it out, and in 
the grease obtained mix gun powder, then grease with this. 

SPRAINED TENDONS. 

The horse is liable to sprains of the tendons, by accident 
or fast or reckless driving. 

Treatment: Apply hot water to remove the fever. 
Then use the Dexter liniment. 

SWELLED LEGS AND ANKLES. 

This is caused by the feet being diseased, or by impov- 
erished blood. 

Treatment: Put the system in good order by the use 
of proper food and the condition powder, and bathe the 
legs with strong copperas water. If the feet are diseased 
treat them as for thrush, or apply the dressing. 

SURFEIT AND MANGE. 

These are skin diseases, caused bv a weakened condi- 
tion of the system, or blood. 

Treatment: Use the condition powder with soft food, 
and moisten the parts where the spots or lumps appear 
with coal oil, one half pint; lard, one half pint; carbolic 
acid, one tablespoonful. 

Water Farcey is another skin disease that appears under 
the belly, and frequently gathers, and water oozes out. 

Treatment: The same as for mange, or bathe afflicted 
parts with strong hot salt water, or use the Dexter lini- 
ment. 



432 VETERINARY DEPARTMENT FOR HORSES. 

Lice.— Treatment: The same as for mange, except 
omit the carbolic acid. 

hide-bound. 

This occurs when a horse becomes poor or neglected 
and system entirely deranged. 

Treatment: Use freely in soft food the cleansing 
powder, and if possible give grass and special attention 
to grooming. 

SADDLE OR HARNESS GALLS, OR BOILS, 

These are so frequent and annoying to both horse and 
man that the proper treatment for them is of value. 

Where the horse can be allowed to go idle it should be 
done until well, but where this can not be done, then other 
means must be resorted to. First, the saddle or harness 
should be so padded as to take the bearing off the afflicted 
parts. Then wash clean with warm salt water, and bathe 
with Dexter liniment and meat fryings or pudding grease, 
equal parts, which will heal any common gall, or paint 
over with white lead, or cover with a court plaster. 
Where a large collar boil has formed, cut it open and 
cleanse it out with warm water, then bathe it internally 
and externally with the Dexter liniment, by the use of a 
feather. A cheap application for bruises and galls, and 
to reduce external inflammation is a decoction of smart 
weed, two parts, and strong vinegar, one part. Make 
hot, pour over bran, and apply as a plaster, as hot as the 
horse will bear. 

BLIND OR WOLF TEETH. 

This is something that occurs with most all young 
horses, a small tooth that comes out by the side of the 
jaw tooth. Some people have great fear of them, think- 



VETERINARY DEPARTMENT FOR HORSES. 433 

ing they cause week eyes. Some think not, but at any 
rate they are of no use and can be very easily removed, 
and are better out than in. But beware of the man that 
goes through the country pulling horse's teeth, and be 
sure the horse's tooth needs to be taken out before allowing 
it pulled. Occasionally a horse has a tooth that wants re- 
moving, as it is decayed or injured in such a way that it 
is annoying to the horse, and very frequently they need 
dressing, which any good veterinary surgeon can do, or 
you can do yourself by procuring a tooth, rasp. 

A VALUABLE EYE WASH. 

Take three fresh hen eggs and break them in a quart 
of cold rain water. Stir until a thorough mixture is ef- 
fected. Boil over a slow fire, stirring occasionally, adding 
one-half ounce of sulphate of zinz (white vitrol) to the 
mixture, remove and the curd will settle to the bottom, 
and the liquid rests on top. This liquid strained, makes 
a valuable eye wash for man or beast. The curd applied 
to the eye will draw the inflammation out. The liquid, 
if strained free of any sediment and bottled will last a long 
time. The curd can be applied to the eye of the horse by 
making a hood so it fits tight over the eyes, or one eye, 
and cut a hole for the other. Or take tincture of arnica, 
one ounce, laudanum one-half ounce, sugar of lead one- 
half ounce, bathe several times a day will remove inflam- 
mation or soreness caused by a blow or otherwise, or 
where the inflammation has caused the haw to appear, 
what a great many call hooks, and what ignorant pre- 
tenders cut out, claiming it is a disease. Use either of the 
washes and they will effect a cure. To remove slight in- 
flammation take cold salt water and bathe the eye, or 
belladonna, one part, water three parts, make fresh each 



4-34 VETERINARY DEPARTMENT FOR HORSES. 

time, will soon remove it. If you wish to bleed, bleed 
below the eye. To remove dirt, etc., from the eye, in- 
sert flax seed. To remove film, finely powdered burnt 
alum, or equal parts honey and hen's oil, applied with a 
feather, is excellent. 

CATARACT LINIMENT. 

For a cataract of the eye, try the egg eye wash, or the 
honey and chicken grease, if these fail to effect a cure I 
would recommed the following liniment: Sweet spirits 
of niter, camphor gum and oil organum, each one-half 
ounce; ammbnia, one ounce; alcohol, four ounces; rain 
water, four ounces; apply twice a day for two days with 
a soft eye brush or feather, and keep the horse quiet for 
the time. This was recommended to me by an old veter- 
inarian to be a successful treatment, and is worth trying, 
for if neglected the horse is no better, if not worse, than a 
blind one, as it so effects the sight as to cause them to shy. 

COOLING LOTION. 

Chloroform, alcohol and Golard's Extract, each two 
ounces; mix, s take one third the amount in a quart of rain 
water, bathe twice or three times a day. This is very 
cooling, and is used by a great many horsemen in rubbing 
out race horses, or on receiving a bruise to prevent cal- 
louses. ■ Another good and cheap one is, copperas, one- 
half pound, rain water, one gallon; use twice a day. Will 
remove fever and soften the skin. White oak bark ooze 
is also good, made by boiling the bark until a strong 
liquid is obtained. To one-half gallon of the liquid add a 
hand full of salt, and apply twice or three times a day. 

LEG OR BODY WASH. 

Cider vinegar, three quarts; alcohol, i pint; ammonia, 



VETERINARY DEPARTMENT FOR HORSES. 435 

2 ounces; chloroform, 2 ounces; sal. moniac, 2 ounces; 
tincture of arnica, 2 ounces; shake and apply to the limbs, 
then bandage; when applied to the loins or shoulders, 
and cover with a blanket; will stimulate and remove all 
soreness. 

foot on.. 
Oil of cedar, oil of hemlock and sweet oil, each 2 ounces; 
American oil, one gill; Neatsfoot oil, one gill; barbadoes 
tar, two gills; organum oil, one ounce; apply to frog and 
foot; will promote health and growth. 

TO REMOVE CALLOUSES. 

Strong hickory ash soft soap applied once a day, wash- 
ing with hot water before each application will remove 
most any callous or splint. For a hard and long standing 
case, use the soap and corrosive liniment. Another good 
preparation is soft soap, four ounces; spirits of camphor, 
two ounces; aqua amonia, one ounce; apply daily. A 
good general liniment to remove callous is, Dexter lini- 
iment, 2 parts; spirits of camphor, one part; apply once or 
twice a day, and wash off with hot water and soap. The 
hotter the water the better, it softens the skin and opens 
the pores. 

THRUSH. 

Oil of cedar, oil of sassafras and gum of camphor, each 
one ounce; corrosive sublimate, one scruple; linseed oil, 
three ounces; keep the feet dry and apply once or twice a 
day. 

MAY APPLE LINIMENT. 

Make a strong syrup of May apple roots, while boiling 
add one-fourth as much strong lard as syrup, keep stir- 
ring all the time to prevent burning, cool and put away 
for use. This is used for poll evil or fistula in their sec- 



436 VETERINARY DEPARTMENT FOR HORSES. 

ond stage when matter has formed, it will draw it to the 
surface. 

CORROSIVE LINIMENT. 

Take one-half pint of turpentine, one ounce of finely 
pulverized corrosive sublimate, and one ounce of gum 
camphor. Let stand for a week, shaking every day, when 
it will be ready for use. Always shake well when using, 
pour in an earthen vessel and apply with a swab, never 
the finger, and keep it out of the way of children. 

WORM POWDER. 

Ginger, eight ounces; black antimony, six ounces; 
fenugreek, two ounces; worm seed, two ounces; capsicum, 
two ounces; mix; dose, one tablespoonful once a day. A 
change of diet is always desirable. Pin worms, which 
always inhabit the rectum, and occasion persistent rubbing 
of the tail, may be most eflectually removed by the in- 
jection, every morning for a week, of three ounces of lin- 
seed oil and one-half ounce of spirits of turpentine, the 
agents to be thoroughly blended by shaking and injected 
into the rectum; or take salty lard and grease the inside 
of the anus. 

FEVER POWDER. 

Powdered gum camphor, tw r o drachms; powdered 
opium, one-half drachm; powdered ipecac, one drachm; 
cream of tartar, one ounce; mix. Dose, one tablespoon- 
ful once or twice a day. This is excellent to abate fever. 

COUGH POWDER. 

Pulverized blood root, lobelia seed and licorice, each 4 
ounces; nux vomica, 2 ounces; mix. Dose, teaspoonful 



VETERINARY DEPARTMENT FOR HORSES. 437 

on tongue three times a day. This is very valuable for 
any cough. 

CONDITION POWDER. 

For general use: Glauber salts, one pound; ginger, 
half pound; blood root, quarter pound; powdered golden 
seal, quarter pound; powdered licorice, quarter pound; 
sulphate of iron, quarter pound; mix thoroughly. Dose, 
one tablespoon ful once or twice a day, as the condition 
may require. This is worth a bushel of the condition 
powders you buy. 

CLEANSING POWDER. 

For general use in all cases of blood disorder, hide- 
bound, etc., it is worth its weight in gold: Spanish 
brown, 2 pounds; ginger, i pound; cream tartar, i pound; 
black antimonia, i pound; blood root, y 2 pound; skunk 
cabbage, y 2 pound; fenugreek, y 2 pound; worm seed, y 2 
pound; indigo, y pound; copperas, y pound; salt-peter, 
y pound; mix thoroughly. Dose, same as the condition 
powder. 

DEXTER LINIMENT. 

Oil of spike, oil of camphor, oil of stone, oil of British, 
oil of America, oil of opodeldoc, each one ounce; turpen- 
tine, one pint. This is the best general liniment I ever 
knew, either for man or beast, as it is invaluable for heal- 
ing galls or sores, either fresh or chronic cases, removing 
collar boils, callouses, etc., with horses, and all cuts or 
bruises, chapped hands, burns, etc., with the human fam- 
ily. Will also remove the soreness of corns or chilblains, 
and a great benefit with rheumatism or weak back. In 
using it for chapped hands, burns or fresh cuts, take lini- 



4.38 VETERINARY DEPARTMENT FOR HORSES. 

ment one part, sweet cream, fresh butter or vaseline, 
three parts. 

HEALING POWDER. 

Burned alum, one-half ounce; powdered chalk, 1 ounce; 
pulverized gum camphor, one drachm; calomel, two 
drachms; mix. Sprinkle on sore, will heal quickly, and 
is good to remove proud flesh. 

TO PRODUCE PRESPIRATION. 

Tincture aconite, in ten to twenty drop doses every 
twenty minutes. Clothe warm. 

STRAINED STIFLE OR WHIRLBONE. 

Fine salt, one tea cup full; ground black pepper, two 
ounces; spirits of turpentine, two ounces; white of six eggs. 
Mix and apply, and heat with hot iron until dry. 

TO STOP FLOW OF JOINT WATER. 

Crocus martis, two ounces; sulphate zinc, one ounce: 
molasses, one pint. Use w r ith a swab. 

Capped hock — When first injured, apply the cooling lo- 
tion every hour for one day, then three times a day for 
one week. If of long standing, apply Dexter liniment. 
Blisters only aggravate the injury and thicken the skin. 

CANKER, SORE MOUTH AND TONGUE. 

Inject solution of pulverized borax, alum and strained 
honey, each one ounce; warm water, one pint, several 
times per day, and oive condition powders on tongue 
twice per day. Another. — Sugar of lead, bole ammoniac, 
and burned alum, each four ounces; good cider vinegar, 
three quarts: use as a wash twice or three times a day, 
and keep the bit out of the mouth. 

SWEATING LININENT. 

Take two gallons of m alien leaves and one gallon of 



VETERINARY DEPARTMENT FOR HORSES. 439 

water. Boil until half gallon of juice is obtained; strain, 
to this add one quart of eider vinegar, one half pint salt, 
two ounces oil organum, one large beef gall; apply hot. 
This is one of the best preparations for injured whirl 
bone, or deep seated strains I ever tried; also for caked 
bag (garget) with cattle or sheep. When applied, dry 
in with a hot iron, or cover with blanket. The mullen 
liquid, vinegar and salt alone is good for swelled or in- 
flamed udders. 

TONIC PREPARATION. 

To make an old horse feel young and nimble, take tinc- 
ture of asafetida, cantharides, oil of annis, oil of cloves, oil 
of cinnamon, fenugreek, each one ounce, and black anti- 
mony, two ounces, put this in two quarts of Brandy, let 
stand ten days. Shake well, and give ten drops to every 
pail of water. This is better than ginger, whip or spur. 

Another good one is common soda, one pound; gun 
powder, one fourth pound; jimson seed, three ounces; 
mix. Dose, tablespoonful once a day for a week, in soft 
food. To prevent driving horses from chilling and con- 
tracting cold during the winter, feed them a tablespoonful 
of mustard seed twice or three times a week. 

CARE OF TAIL AND MANE. 

In order to thicken the mane or tail, wash well with soft 
water and castile soap, then dampen with common coal 
oil, one part, and whiskey two parts. This will prevent 
rubbing. Brush often with a soft brush, and see that the 
trouble is not caused by hen lice. To make the mane lay 
down smooth, or on either side, wet and brush it often, 
and plat, or weight it. 

PARTURITION. 

The natural presentation in birth of young animals, is 



440 VETERINARY DEPARTMENT FOR, HORSES. 

when both forefeet are presented at the same time, with 
the head lying extended between them, or when both 
hind feet are presented, thus forming a gradual wedge 
with an easy delivery, rarely needing any assistance from 
man. In some cases one fore foot only is presented, or 
the hind foot, or the forefeet may be presented, with the 
head turned on the side, over the back, or doubled on the 
breast. In cases of this kind assistance is necessary to 
save the life of the dam, or at least severe injury. To 
give assistance, oil the hand and insert it until the knee or 
hock is felt, then partially return, double closely, extracting 
the knee or hock, then the foot. When the head is miss- 
ing, partially return, until the head can be straitened, then 
give assistance, always aiding when the animal strains, 
pulling downward as well as backwards. Very frequently 
it is necessary to attach a rope to the legs, or a hook in 
the eye socket or jaw, in order to give assistance, and 
may then take the force of two or three men. When it is 
necessary to cut away the limbs in order to save the dam, 
the amputation must be either at the hips or shoulders, 
strip away the skin, leaving it attached to the body, the 
dissected parts being taken away, the balance will follow 
easily. When it is necessary to turn the young, always 
turn down, not up. If flooding follows the delivery, apply 
cold water to the loins, and give injection of alum water. 
If the after birth is retained, oil and insert the hand and 
remove it with the fingers, when protrusion of the womb 
occurs generally, it turns wrong side out. Wash it off* 
well in Castile soap and water slightly warm, oil it, then 
gently with your fingers, press from the center, constantly 
working from outside to center, and it will soon go back 



VETERINARY DEPARTMENT FOR HORSES. 44 1 

naturally, and in most cases, remain without any artificial 
restraint. Inflammation of the womb. — If this sets in it 
will cause shivering fits, and colicky pains, arching of the 
loins, vulva red and swollen, accompanied by a fetid dis- 
charge. In cases of this kind the womb is dilated with a 
iluid, and highly inflamed. This fluid must be drawn 
with, a catheter, through which must be injected a wash 
of warm, water, one quart, laudanum, one ounce. When 
much fever prevails give 15 drops of aconite at a dose 
every hour until relief is obtained. 

DISEASES OR INJURIES OF COLTS. 

Colts are troubled more or less with certain diseases, 
such as costiveness or diarrhoea, and those of the urinary 
organs, and very often prove fatal. Treatment: When 
colts are only a day or so old, they should be closely 
watched to see if their passages are natural. If consti- 
pated, take a piece of tallow candle two inches long, point 
it and carefully insert it in the anus, or give an injection of 
oil; if this fails to give relief give as a drench raw flax 
seed oil, one gill; croton oil, five drops. If the bowels are 
loose give as an injection, water ^ pint; laudanum, tea- 
spoonful; charcoal, tablespoon ful; for older colts increase 
the dose, give the mother good, sweet food, of the nature 
the colt requires. If they cannot pass water give one 
tablespoonful of sweet spirits of niter. In case of injury 
to the navel by the string being tore off, to close up, caus- 
ing the water to leak out, cover the navel with cotton, over 
which pour collodion. This will form a coating, and can 
be kept in place by a wide muslin bandage being pinned 
around the colt, the bandage should be looked after every 
day and not be allowed to become very tight. Where the 



442 VETERINARY DEPARTMENT FOR HORSES. 

navel string is not torn off, to close up, tie a string around it. 

WOUNDS OR CUTS. 

All bad wounds or cuts should be immediately sewed 
up. This is very easy to do, by putting a twitch on the 
nose of the horse, also hobbles, or by throwing them, then 
taking a silk thread and a spaying needle, and thus close 
the wound, then take lard and -'sufficient turpentine to cut 
it well, take of this one part, Dexter liniment or coal oil 
one part, and keep oiled. This will cause the wound to 
slough off, and heal nicely without scarring. In a great 
many cases it can be quickly healed with a carbolic wash, 
water,, one quart ; carbolic acid, one tablespoonful, keep 
bathed. Or by the use of arnica, which is very valuable, 
or vaseline one ounce, carbolic acid, 30 drops. 



CHAPTER XX1L 
Veterinary Department for Cattle and Sheep. 

sore eyes. milk fever. garget. black-leg. 

pleuro pneumonia, etc. grub. scab. foot rot, 

etc., with sheep. remarks and reference. 



SORE EYES. 

A disease called sore eyes has prevailed to some extent 
among the American cattle of late years. The disease 
attacks herds very suddenly and without apparent cause, 
and seems to be infectious or contagious, both eyes be- 
come very sore, and frequently they go blind in one or 
both. It, like the epizootic with horses, spreads through- 
out the country and causes considerable of trouble. To 
treat this, separate the sound from the unsound and from 
the building or yards where the disease has appeared. 
Give the affected a half pound of the Scotch powder at a 
feed in wet bran once a day, and bathe the eyes with the 
arnica wash for the eye. If possible keep the animal in a 
dark place during the day, or attach a cloth to the horns 
so it will hang down over the eyes. Some bleed below 
the eye, or apply a fly blister to the cheek, either, or both 
are beneficial. Great precaution should be used to pre- 
vent the spreading of this disease among the rest of the 
herd, or to the sheep. With common inflammation, or 
injure to the eye, with cattle or sheep, treat the same as 
with horses. 

SCOTCH POWDER. 

Epsom salts, 3 pounds; soda, 2 pounds; ginger, 1 pound; 
charcoal, 2 pounds ; sulphate of iron, 1 pound; powdered 



444 VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 

resin, i pound; oil meal, 2 pounds; mix thoroughly. Dose, 
from one tablespoonful to one-half pound, as directed. 
This powder is very valuable to use with all kinds of 
stock, with the following diseases: With horses, for colds, 
distemper, epizootic, urinary trouble or loss of appetite. 
With cattle for hoven, dry or bloody murrain. With sheep 
for hoven, colds, catarrh, or in all cases of constipa- 
tion or dysentary trouble, inflammation of the bowels or 
kidneys. Also all milk trouble, such as milk fever, garget, 
inflamed bag with any kind of stock, and good for swine 
or poultry as a tonic powder. 

HOVEN. 

For hoven with cattle, take a half pint of powdered 
charcoal; one tablespoonful of turpentine; and if at hand, 
30 drops of aconite; stir in a quart of water and give as a 
drench. Hold the mouth open with the hand a minute 
and the wind will escape as from a bellows. In case the 
articles named can not be had immediately, give the Scotch 
powder, one pint, or the swine tonic powder, one pint, and 
the turpentine as directed. For sheep use the same treat- 
ment, only one fourth the amount. 

MILK FEVER OR GARGET. 

Garget, (caked bag) is one of the rqost common dis- 
eases among cattle, often occurring in the spring, just 
after calving, or it may be induced by high feeding at 
other times, or even when running on good grass later in 
the summer, and it may be induced by eftorts to dry off a 
cow too rapidly. Symptoms and treatment:- — The udder 
is hot, swollen and very tender. First one teat will become 
hard, then the others. The best remedy is to bathe the 
udder frequently with hot vinegar and salt, rubbing it 



VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 44S 

gently with the hand, then make a fire with corn cobs or 
chips in an iron pot, take a large cloth, and put one end 
around the udder, letting the other end hang down around 
the pot, thus smoking it well. One or two applications 
will give relief. Give in soft food one half pint of Scotch 
or condition powder, or in absence of this, the same 
amount of epsom salts once or twice a day until the fever 
is reduced, then give less for a day or two as they may 
require it. The better plan is to adopt preventive meas- 
ures. Examine the udder frequently before calving, and 
if it becomes filled with milk it should be drawn out. 
Feed the cow sparingly with fresh hay, and milk her fre- 
quently after calving. 

Milk fever and its cause. — The conditions under which 
milk fever exists, or is caused, are various. The disease 
is seldom observed in the cow before the age of five years. 
It is more frequently found to attack animals in a plethoric 
condition. It more frequently affects the pure breeds than 
others, and is also more fatal with them. It seldom occurs 
subsequent to three days before calving, but always occurs, 
as a rule, after calving, and previous attacks favor its 
recurrence. Although the ewe is sometimes afflicted 
with the disease, and also the sow, and mare occasionally, 
it is more prevalent with the cow than any class of ani- 
mals, and undoubtedly is a local inflammation of the 
womb, which rapidly extends to other parts until the 
entire system is affected, and true puerperal or milk fever 
ensues. The animal becomes restless and uneasy, the 
eyes are red, the horns and head hot; the cow is irritable, 
finally becomes weak in limbs and unable to rise, and 
dashes her head about, sometimes with such force as to 



446 ^VETERINARY DEPARTMENTS FOR CATTLE AND SHEEF. 

breather horns. The disease is not to' be trifled with, 
and as soon as the symptoms are noticed give one pound 
pf epsom salts and a pint of raw linseed oil, as the 
bowels must be opened. Cover the entire body with a 
wet sheet or blanket, and give aconite and belladona, 30 
drops at a dose every half hour until relief is given. If 
necessary repeat the dose of salts and oil in two hours until 
relief Js obtained. Then feed soft food with the Scotch 
powder, as they may require it. If their bowels are loose 
and regular, it will require but little, if not, use it freely. 
Keep* the milk- drain off by milking often. A pint of raw 
linseed oil given the day before calving will prevent this 
dreaded disease. Another cure which Mr. William Hart- 
ley* QfA^iscqnsin, says he has used with good success, is 

, u Qne, pint. and a half of lard, one-half pint of coal oil given 
with, new milk warm, and repeat in two or three hours. It 

,has ^eyer failed to effect a cure in the ten cases which I 
have known it to be used." This, no doubt, is very good 
arid worth trying, and especially where the other can not 
be.adopted, as others, fts well as Mr. Hartley, say they 

. have, used it with success. , 

1 , r ... ABORTION WITH COWS. 

^Abortion, or premature birth among cattle is considered 

*&'dis£ase, but I do not consider it a contagious one. The 

calf is invariably lost, and not unfrequently the cow. If the 

cow'survives, she is almost sure to drop her next calf at 

about the same period. Some have great faith in pre- 

Veiifirig this, and contagious diseases with horses and cat- 

4# by; keeping a goat about the barn. I have more farth 

•in asafetida given in doses of a teaspoonful once or twice 

a month. A month before the expected return time, and 

lib case : 6he coxv^ loses her calf ; it maybe well to givebther 



.VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 447 

Ones that are heavy with calf some attention, for where 
this occurs, very often it is. on account of some local 
trouble, and calls for a change of food and care. The 
affected animal should be removed from the rest of the 
herd as soon as she slinks her calf, as well as should be 
all evidences of the trouble. 

cow POX. 
This disease may appear spontaneously among the cows 
>on the farm or in a neighborhood, or may be communi- 
cated by the hands of the milkers from one cow to 
another. It seldom ends fatally; but, while it lasts, it may 
.occasion considerable inconvenience, on account of the dis- 
charges and the inflammation of the bag and teats, which 
often occurs in this disease. In the beginning of the dis- 
ease, it will be proper to give soft and cooling food and a 
laxative of half a pound of epsom salts, or the Scotch 
'powder. Bathe the udder with warm vinegar and salt, 
and smoke as for garget. The milk should be drawn 
often, and, on account of the great soreness of the teats^ as 
well as to avoid injuring or breaking the skin, the milk 
should be withdrawn by means of a milking tube, carefully 
inserted. After the milk is drawn bathe the sores with 
the Dexter liniment, one part, lard, one part, or with raw 
linseed oil, and to prevent it spreading, always milk the 
affected cows last, or wash the hands well before milking 
other cows. This is something that is more or less 
troublesome in every dairy, or with farmers that keep 
very many cows. 

CHOKE. 

When an animal is choked very frequently it can be told 
where the choke is, by its action. With high choke the 
animal-h-olds its head very high and often strikes with its 



448 VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 

front feet, while with low choke it holds its head lower 
and keeps more quiet. Treatment: Give as a drench 
some oil, then if possible, get the animal to eat some soft 
wet food. This will cause it to swallow, and thus often 
remove it. If this fails for high choke, very often, if 
it is an apple, it can be felt, and mashed by holding some 
solid article against it on one side, and striking it with a 
mallet on the other side, or by taking the large end of a 
buggy whip and fastening a sponge to it, dip this in oil 
and push it down the throat. In fact, this is about the 
only remedy for low choke. To prevent choke, be care- 
ful in feeding apples, roots or pumpkins, and keep the 
cattle out of the apple orchard. 

EGAT, SMUT POISON OR MURRAIN. 

These diseases are of frequent occurrence with cattle, 
and often prove fatal, either by permanent injure or 
death. In the corn growing districts they occur more fre- 
quently in the fall of the year than any other season, and 
the probability is, that nineteen out of every twenty of such 
cattle so found dead, died from one or both of two promi- 
nent causes with which smut was not even remotely con- 
nected. One of these is the gorging of the animals' stom- 
achs with an enormous quautity of highly stimulating food, 
much of it difficult of digestion, directly after their having 
been kept on meager, frost-bitten pasturage, or the scant 
nourishment of a straw stack, which was to tide them 
over from grass to such time as the corn would be out of 
the field. Such a sudden and violent change could 
scarcely do otherwise than demoralize the entire digestive 
system; and death, equally sudden, violent and unlooked 
for, ensues. The other prominent cause is the eating 



VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 449 

largely of dry frosted grass or forest leaves, or the 
woody, fibrous corn stalks and shucks — more especially 
the former — later in the season when the better portion of 
the food has been consumed, and but little else remains, 
and insufficient water is taken to soften and float it up as 
it must be before the processes of digestion can be com- 
pleted; the mass comes to a stand-still, owing to impac- 
tion, forms a sort of blockade in the manifolds or third 
stomach, inflammation sets in and the animal becomes 
very sick and often past help. 

Treatment: As soon as the trouble is observed, which 
can be told by the animal separating from the herd, be- 
coming restless, lying down, then arising and moving 
slowly about, standing with a staring look, suddenly 
starting forward, and in doing so, often fall upon their 
knees. Something must be done immediately if you wish 
to save the animal. The first result to be obtained is a 
physic. This can be obtained by giving lard, one quart; 
raw oil, one pint; or brewers yeast, one quart, or epsom 
salts, one pint, dissolved in a quart of warm water. Then 
to this add one pint of raw linseed oil, and either prepa- 
ration given as a drench. The latter 1 consider by far 
the best, if the animal seems to be suffering with much 
pain, give the usual dose of aconite and belladona or twice 
the amount of laudanum. In case there is any suspicion 
that the other cattle are affected, give the Scotch powder 
in soft wet feed twice a day for a day or two, to prevent 
any further trouble. 

BLACK-LEG 

Is a contagious disease that occurs among young cattle 
occasionally, and often destroys whole herds, and spreads 



4SO VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 

over an entire neighborhood unless such means are used 
that will check it. One of the peculiarities of the disease 
is that it generally attacks the most thrifty animals first, 
and proves very fatal, the animals often being found dead 
in the field before notice has been had of them being sick. 
There is no doubt but what it is to some extent, caused 
the same cause as murrain. 

Symptoms: High fever, lameness, excessive tender- 
ness of the skin in spots, with deposits of bliack tar like 
blood, and gas among the tissues, which gives forth a 
crackling sound when the spot is pressed upon by the 
hand. The disease takes different forms, sometimes a 
bloody discharge oozes out of the sore, while again they 
dry up and crack open, or it may take an internal form, 
with bloody discharges from nostrils, dung or urine, the 
same as one form of the swine disease, and like it, soon 
proves fatal. 

Treatment: Like swine fever, cholera in its worst 
form, but little can be done for it, except to treat the more 
mild cases, and adopt such measures that will prevent its 
spreading. Separate the sick from the well ones, and 
bury the discharges of the sick, and burn the carcasses of 
the dead. Give the well ones soft food twice a day, in 
which use the Scotch powder, and some recommend 
inserting a seton six inches long from the brisket upward, 
both treatments to be discontinued as soon as the danger 
is past. Give the affected ones the powder in larger 
doses, and also insert the seton wet with turpentine and 
bathe the sores or any swollen parts with any good stim- 



VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 45 1 

ulating liniment, and avoid the use of the milk or meat of 
all affected animals. 

FOOT AND MOUTH DISEASES. 

Frequently cattle are troubled with sore feet and 
mouths, and become very lame or weak, and, if allowed 
to go uncared for. soon depreciate in flesh, or milk, and 
in that way proves a loss to their owner. With sore 
feet, the animal is generally attacked in the hind feet first, 
and they become very sore between the hoofs, and can be 
observed by the animal shaking the feet and refusing to 
stand upon them. 

Treatment: Clean and keep dry and apply the wash 
the same as for foot rot in sheep, or the Dexter liniment. 
Or run boiling hot tar into the sore, repeat every day until 
well. 

Treatment for sore mouth, the same as for sore mouth 
with horses. 

PLEURO-PNEUMONIA. 

This terrible disease among cattle, which has caused 
millions of dollars of a loss among the cattle of some of 
the foreign countries, has begun to gain a foot-hold 
among the dairy districts of America, and is to be feared 
as much, or more, than the swine plague. It is caused 
by a paracite germ, the same as contagious diseases, and 
by damp, filthy stables and yards, and is very contagious, 
and certain death. There seems to be no mode of treat- 
ment yet discovered, that proves successful, except to kill 
the affected animals and disinfect the stables and premises 
thoroughly, then quarantine the farm or neighborhood to 
prevent any animals that may have been exposed to the 
disease from being sent abroad. This is a sensible, effect- 



i 



452 VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 

ual and lawful way of contending with this dreaded dis- 
ease, and one that should be thoroughly enforced by the 
American people before it has gained a strong hold, for 
then it may prove too late. 

HIDE-BOUND. 

With a poor and dilapidated, or hide-bound cow brute, 
treat same as for a horse in the same condition. Feed 
well with rich soft food, and use twice a day the condi- 
tion powders to cleanse the blood, tone the system, and 
aid the digestive organs. If in the winter or early spring, 
a good warm dry stable will be found to be very beneficial. 

URINARY TROUBLE. 

Cows are just as much subject 10 urinary trouble as 
horses, and can be observed the same way, by their 
repeated efforts to stale, but unable to do so. To treat 
this give as a drench sweet spirits of niter, one ounce; 
water, one pint, and then use the condition powder in soft 
feed. 

SCOURS WITH CALVES OR LAMBS. 

To check this trouble, take sweet milk, put it over the 
fire long enough to come to a boiling heat. Let it cool, 
to one gallon of milk, add a cup of wheat flour, one table- 
spoonful of ginger, and one fresh egg. Give twice or 
three times in one day. 

GRUB IN SHEEP. 

An intelligent shepherd gives the treatment for this 
trouble, which he guarantees to work, if the sheep is not 
too far gone: Pour a few drops of turpentine in their 
ear, and to prevent this trouble, every year about the first 
week in June, tar their noses well, and give them a spoon- 
ful internally. Repeat the operation in July, August and 
September. If this advice is followed out, there will be 



VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 453 

no trouble with the grub. For catarrh, use the Scotch 
powder once a day for a short time, and give the sheep 
good dry quarters and good feed. 

THE MAGGOT. 

The maggot, so called, is a formidable enemy of the 
sheep. The eggs that form them are deposited by the 
common blue fly. When sheep are wounded by accident, 
or are allowed to become filthy when troubled with diar- 
rhoea, the eggs or larva are deposited in vast numbers; 
the maggots soon become active, and spreading from 
their quarters and attack the skin, which they irritate and 
cause to secrete a serious fluid. In time the skin is 
pierced, and the flesh suppurates and wastes away, being 
devoured by the multitude of maggots which crawl upon 
it. In wet seasons the mischief is greatly increased. To 
prevent them it is necessary to carefully remove the wool 
from about the tail so that filth may not gather; to watch 
for any accidental wound; and in warm wet weather, for 
any dirty tags of wool upon which the flies may deposit 
eggs. In case any maggots are found, there is no better 
application than common crude petroleum and turpentine, 
both of which are repulsive and fatal to fly and maggot. 
A sheep that is "struck" with maggots will remain sepa- 
rate from the flock, and may be lost sight of unless the 
flock is counted and the straggler found. Weaning time, 
when the ewes may suffer from caked udder, is an espec- 
ially critical period, and then extra watchfulness is called 
for, and the udder should be bathed with lard and camphor. 

SCAB IN SHEEP. 

Scab or itch with sheep is a contagious disease that 
shepherds have to contend with in all sheep growing dis- 



454 VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 

tricts. It can first be observed by the sheep rubbing 
against any projecting body within reach. As it becomes 
worse, the sheep bite and scratch themselves until the} 
become raw in places. Upon examination, white or hard 
spots will be found, often from which a yellow substance 
oozes out, and adheres to the wool. There is no treat- 
ment that will prove effectual, except one that will destroy 
the parasite and its eggs, and the best treatment for this 
is a strong decoction of tobacco and sulphur, used as a dip 
or wash at blood heat. This, if thoroughly applied once 
or twice is an effectual remedy, And with small flocks 
where they can be handled, the mixture of lard, coal oil 
and carbolic acid as spoken of in this work, [page 431, 
Surfeit-Mange,] will effect a cure very quick. 

In making the tobacco mixture, good tobacco should be 
used, either the stems or the entire plant, and the mixture 
should be made moderately strong, with both tobacco and 
sulphur. It is utterly needless for a carelesss sheep owner 
or superintendent to attempt to cure scab, or any other 
contagious disease with animals, but those however, who 
will take the necessary pains, can always exterminate 
most any disease. To rid the flock or herd of any con- 
tagious disease, the diseased, dead or dying should be 
destroyed by burying deep or burning them, and the 
premises as thoroughly renovated as possible. Ticks on 
sheep can be destroyed by the aforenamed treatments. 

HOOF OR FOOT ROT. 

Hoof or foot rot in sheep is another very contagious 
disease that sheep men have to contend with, and which 
is very hard to exterminate. It maintains itself year after 
year alike on wet or dry land, and cannot be eradicated ex- 



VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 45^ 

cept with considerable labor and skill. Anyone buying 
sheep should always be on guard for this annoying and 
contagious disease, and upon no consideration whatever, 
allow sheep brought upon the farm that are effected with 
it, or that shows lameness. To cure this disease, clean 
and pare the feet thoroughly, and apply the tobacco and 
vitrol treatment with a mop, or prepare a sufficient quan- 
tity in a long narrow trough and walk them through it. 
Keep the feet clean and dry., and repeat the operation 
once or twice within a week. The preparation of the foot 
is just as essential as the remedy,, for if every part of the 
disease is not laid bare the remedy will not effect a cure. 
The solution of strong blue vitrol and tobacco made as hot 
as the hand can be born in, having the liquid three or four 
inches deep, or deep enough to cover all the affected parts; 
then hold the diseased foot in this liquid long enough to 
penetrate to all the diseased parts. Put the sheep on a 
dry barn floor a few hours to give it a chance to take 
effect. This remedv is said to be a dead shot when the 
foot is thoroughly prepared. 

Fields that diseased sheep have been running in should 
not be used for sheep for some time, and are best culti- 
vated before being used for that purpose again. Preven- 
tion is better than cure, and the diseases and parasites to 
which sheep are subject can be prevented more easily than 
they can be cured after they once commence their dep- 
redations on the flock. Want of care is the prolific cause 
of accident and disease among stock. The master's 
eye or the owner's solicitude are proverbially preventa- 
tives against trouble or waste; but if the master or the 



456 VETERINARY DEPARTMENT FOR CATTLE AND SHEEP. 

owner will not trouble themselves to exercise the watch- 
ful care needed, we may be sure no one else will. 

In closing this work I respectfully invite all honest crit- 
icism, as well as correspondence and patronage, and will 
refer you to a few of the many I have worked for, or sold 
my work to as reference, and as they belong to the enter- 
prising stock growing people of this country, they can be 
relied upon. 



PRACTICAL EXPLANATIONS OF HOG 
CHOLERA— SWINE FEVER. 



SPECIAL NOTES. 

In order to more plainly explain what hog cholera — 
swine fever is, what causes it, how it is transmitted from 
one hog or place to another, and in support of my treat- 
ment, that I know to be correct, I will here give the an- 
swers to a few questions so frequently asked : 

Question. — What is hog cholera? 

Answer. — Hog cholera — swine fever is a lung, kidney, 
liver and intestinal disease. 

Q. — What causes it? They are not all sick alike. 

A. — It is caused by a parasitic germ, the same as Asi- 
atic Cholera, or typhus or typhoid fever with the human 
family or epizootic and pneumonia with other stock. (See 
page 155.) These germs do not attack any particular 
part of the system, but only work upon the weak organs, 
hence the different stages of the disease. The lungs are 
invariably more or less aftected. A diseased lung indi- 
cates a diseased liver or kidney, therefore the hog walks, 
as well as breathes, with difficulty. If the digestive 
organs are impaired, then the disease takes the intestinal 
form, which may cause constipation or diarrhoea, and 
inflammation and ulceration takes place which causes 
death. When these organs are diseased, that shows that 
the blood is impoverished, and then the disease may pro- 
duce blood poison, scrofula, and in certain stages what is 
called measles. 

Q. — How is it transmitted from one hog to another? 

A. — Principally by the well hogs coming in contact with 



45 S PRACTICAL EXPLANATION OF HOG CHOLERA. 

the passages of the sick. The poisonous matter is in the 
urine, manure and where the hog vomits. There is also 
danger in allowing the well to sleep with the sick, as the 
poisonous matter is in the place inhabited; therefore the 
necessity of separating the well from the sick, and putting 
them in a clean place, and treating them in an open lot, 
instead of in a pen, or when the weather or circumstances 
are such that they have to be put in a pen, that the pen 
be kept clean, and disinfectants be used. 

Q. — Can well hogs in one field take the disease from 
sick ones in another field, by breathing through the fence. 

A. — No, the atmosphere takes up the germs and de- 
posits them on the dew of the grass, or in some other way 
that they are taken into the system with the food or drink. 
This is why the disease breaks out in herds or localities 
where there is no accounting for it, and why herds often 
escape when thus located. 

Q. — Why is it that a change of location will sometimes 

arrest the disease? 

A. — Simple enough, the change gets the hogs away 
from the affected place, and the exercise and probable 
change of food they receive causes a greater discharge of 
the passages, thus working the poisonous matter out of 
the system. (See page 197.) 

Q. — Can the disease be carried from one place to another 
on the boots or clothes of persons, as is claimed by some? 

A. — Undoubtedly; also by dogs, buzzards, streams, etc., 
as explained in this work, page 156. 

Q. — Why are hogs more subject to disease than other 

animals? 

A. — The hog, according to its size, requires more oxy- 
gen, pure air, than any other animal. We know it car- 



PRACTICAL EXPLANATION FOR HOG CHOLERA. 459 

ries its nose closer to the ground than any other domestic 
animal, inhabits more filthy quarters, eats all refuses, and 
therefore is more subject to malarial fever or contagious 
diseases. Often it is noticeable that with sick hogs the 
symptoms are very similar to those of ague with people, 
and that it occurs more in low or level, than in hi^h lands. 

Q. — Is there any difference in the swine disease in the 
Eastern and Western states? 

A. — No, only in the West, on account of the country 
being newer and hogs more plentiful, being kept in larger 
herds and receiving less attention, the disease assumes a 
more malignant form, and spreads more rapidly. (See 
page 162.) 

Q. — Does worms, lice or black-teeth cause cholera? 

A. — No; worms only accumulate in a diseased organ. 
[See pages 163 and 204..J The accumulation of lice, or 
with sore teeth only, shows the system is otherwise 
impaired. [See pages 206-8. J 

Q. — Will smui poison hogs? 

A. — No. [See page 208.] 

Q. — Did the Government or any state ever offer a 
reward for a cure for hog cholera? 

A. — No, nor not likely to. [See page 214.] 

Q. — Well, is there any cure that will save all the sick? 

A. — No; nobody but frauds and quacks talk that; but 
it is as curable as any fatal disease with any other stock or 
the human family. 

Q. — Are the hogs any account after they are cured? 

A. — Yes, with my mode of treatment. I so thoroughly 
renovate the entire system that they are just as good as 
if they never were sick. But hogs that never receive no 



46O PRACTICAL EXPLANATION OF HOG CHOLERA. 

treatment when sick, are neither fit for meat nor breeders, 
as the disease is transmitted. 

Q.— -Is there any way to prevent this disease? 

A. — Yes; study this book carefully and follow its instruc- 
tions, and give the hogs every week, once or twice, the 
tonic powder as given in my recipe, and they will seldom 
die of any disease, and swine raising can be made a success. 

This remedy acts as a stimulant to the entire system, 
keeps the organs healthy and the blood pure, prevents any 
clogging or souring of the stomach, stimulates the biliary 
organs and aids digestion, thus removing the prime causes 
of all diseases, and promoting perfect health. It will 
cause hogs to fatten much faster, saving time and feed, 
and also prevent their rooting, as it supplies the antidote 
that instinct teaches them to hunt. It thus rids the system 
of any parasite or disease, making the meat perfectly 
healthy for use. 

This alone should induce every farmer to take care of 
his hogs, and not only produce healthy meat for his own 
use, but for that of his fellow men, for it has been practi- 
cally demonstrated by eminent physicians, that diseased 
pork has caused consumption in the United States to in- 
crease ten-fold in the past ten years, and is also well known 
that there is at least one-third less pork consumed, than 
than there would be, on account of diseased hogs. 

N. B. — The author, in publishing this work, intended to 
have the swine treatise in German as well as English, but 
upon further consideration, concluded it was not necessary, 
as there are but few families but what can read English. 

Publishers. 



ALPHABETICAL INDEX. 



SWINE DEPARTMENT. 

Author's Treatment — why it is a 
success .... 197 
And special notes . . 457 
Authors propositions . 215 

Berkshires , 14 

Best Breed . . . 19 

Boar— his care . 24, 38 and 82 
Breeding time . . .27 
Buying breeders . 77 to 79 
Butchering . 117 to 130 

Breeds--cholera proof 149 

Blind staggers . . 202 

Blood poison . . . 205 
Black teeth ... 208 

Chester whites . . .10 
Chinese hog ... 17 

Corn — its value as food 20 and 66 
Cooking food . 36 and 67 

Castrating pigs . . 51 

Commence leeding corn . 63 
Color — its value . 8± and 97 
Cross hogs . . .107 

Cutting up hogs . . 124 
Cutting and curing meats . 

126 to 130 
Confining hogs . 5 and 152 
Cough .... 186 

Cholera, what is it . . 457 

Dead hbj>8 .... 156 
Disinfectants . 169 and 170 
Drenching . . 187 and 188 
Du rocks — Jersey Red . 13 

Essex 17 

Errors in feeding . . 150 
Exposure to disease . 157 
External application . 189 

Explanation of Cholera 

155 ard 457 

First disease ... 5 

Fattening swine . oG to 73 
bine stock breeding . 84 

Feed or swill for sick hogs 183 
Founder . . . 202 

Frosted hogs . . .207 



Germ— theory . 6, 164 and 197 
Government investigations 

159 to 171 
Grass for hogs . . . 105 

How many litters a year 28 to 37 
How much pork will a 

bushel of corn make . 66 
How to form a breed . 95 

Houses or pens for hogs 

131 to 145 

Importations of swine . 3 

Improvement of swine . 10 
Improve your stock 90 to 97 

Inbreeding ... 97 

Injections . . . 188 
Incurable cases . . .195 

Jersey Red — Durock . 13 

Judging hogs . . .25 

Kidney disease . . . 201 
Killing hogs . . . 117 

Lungs — how effected 161 and 200 
Local diseases . . 199 
Lice 206 

Magie hog .... 10 
Mixed husbandry . 37-59 
Meats — how to cure . . 126 
Medicine — see recipe or 185-6 
Medicine — directions repeat- 
ed .... 194 
Mange .... 205 

Poland China ... 10 

Pigs, wintering them . 32 

Pigs — robbing each other 44 
Pigs, their care . 43 .to 55 

Pedigreed swine . 74 and 97 
Pools or streams . . 156 

Pens — their objections . 193 
Practical explanation of chol- 
era .... 457 
Pneumonia — lung fever 200 
Piles . . . . 203 

Registers .... 76 

Roots and Vegetables 99 to 106 
Ringing hogs . . . 106 
Rack for hanging hogs . 121 
Rheumatism liniment . 190 



462 



ALPHABETICAL INDEX. 



Rheumatism . . . 202 
Remarks ... 212 

Suffolk .... 16 

Swine breeding . . 21 

Selecting breeders . 22 

Sows — breeders — their care 

39 to 43 
Sows — pure bred . 85 to 87 
Show pens . . 78 and 88 
Stock catcher . . . 108 
Swine disease — prevailing 

causes . . 158 to 157 
Straw — manure and dust 153 
Swine disease — its infectious 
or contagious character 

155 to 158 
Swine disease — its treatment 

174 to 198 
Swine disease — explanation 457 
Son the hogs . . 181 

Swill, how to prepare it . 183 
Sows with pig . . 162 

Sore throat — diptheria . 200 
Snuffles with pigs . . 203 
Sweating pigs . . . 204 
Scours . . . . 204 

Trichinae . . Ill to 117 

Troughs for hogs . . 146 
Theoretical ideas . . 171 
Tonic powder, see receipe, or 191 
Thumps . . . .199 

Victorias .... 15 
Vicious sows . . . 107 

Wintering pigs ... . 32 

Weaning pigs ... 54 
Wheat for hogs . . 150 
Worms — Intestine and lung 

152, 163 and 204 

Yorkshire . . . .16 



POULTRY DEPARTMENT. 

Cholera .... 255 

Dominicks .... 239 

Ducks .... 249 

Diseased poultry . . 254 

Eggs, how to preserve them 245 

Eyrgs, their weight . 246 

Feeding fowls ... 236 

Fattening turkeys . 253 



Geese 

Houses for poultry 

Improve your fow T ls 

Investments . 

Incubators 

Improved fowls 
Li^ht Brahmas 

Lice 
Nests for hens 
Plymouth Rock 

Poultry in garden 
Raising poultry 

Roup 
Selections oi fowls 

Sunflower seed 

Sick fowls, how to tell 
Turkeys 

Treatment of diseases 
recipe and page 



. 251 

242 
. 226 

230 
. 235 

225 
. 227 

246 
. 239 

229 
. 241 
221 to 226 

258 
. 232 

242 
them 255 

252 






i — see 



157-8 



SHEEP DEPARTMENT. 

Breeding information . 265 

Breeding for profit . . 274 

Coupling season . . 267 

Cotswolds . . . .271 

Care and feed . . 275 
Care — things to remember 278 

Constipation . . . 248 

Ewes — their care . * 268 

Feed and care . . , 275 

Foot rot ... 454 

Garget 444 

Grub .... 452 

Hamshiredowns . . . 271 

Hoven .... 444 

Lambs — their care . . 269 

Lambs — weaning . . 270 

Mutton Breeds . . .270 

Merino .... 272 

Milk fever . . . .444 

Maggots .... 453 

Ram — his care . . . 267 

Ram, how to select him 268 

Sheep husbandry . . 261 

Southdowns . . • 271 

Scours . . • 452 

Scab 456 

Wool growers . . . 262 



ALPHABETICAL INDEX 



4C3 



CATTLE DEPARTMEX 


r. 


Stock raising . 


303 






Scours 


452 


Aberdeen— Angus 


288 


Urinary trouble 


452 


Alderney .... 


291 


Water 


309 


Ayrshire 


292 






Abortion 


446 


HORSE DEPARTMENT 




Breeders, now to seiect 


297 






Bull, his care 


310 


Ancient horse 


342 


Butter making 


334 


American trotter 


348 


Butter packing . 


337 


Bellfounder, Imp 


353 


Blackleg 


449 


Bashaws 


357 


Cattle industry 


284 


Breeding a science . 


365 


Controling influence . 


298 


Breeding rules 


366 


Cows, noted milkers 


292 


Breeding errors 


368 


Cows, thei/ care 


311 


Blue bull 


371 


Cows, how to judge them . 


324 


Brain fever, blind staggers 


425 


Cows, how to buy . 


326 


Bone or bog spavin 


427 


Cows, how to feed and milk 331 


Boils, collar, etc 


432 


Cows, stabled 


327 


Canadian Kanuck 


342 


Cow pox 


447 


Clays 


357 


Calve-, removing , 


314 


Clydesdales 


362 


Calves, first year . 


315 


Colts 


399 


Calves — scours 


452 


Colts, weaning 


400 


Choke .... 


447 


Colts, castrate 


401 


Dairying .... 


321 


Care of horses 


402 


Dairy cattle 


322 


Colts, shoeing 


407 


Feeding cattle 


305 


Colts, education 


410 


Feet — Sore 


451 


Colic, spasmodic and Flatu 




Galloways 


288 


lent 


419 


Gurnseys 


291 


Congestion 


422 


Garget 


444 


Colds, distemper . 


423 


Herefords 


288 


Curbs 


427 


Holstem — Holland 


291 


Cribbing 


428 


Handling stock 


299 


Cooling lotion 


434 


Heifers, wnat age to calve 


317 


Callouses 


435 


Hoven 


444 


Colts, diseased or injured 


441 


Hide-bound 


452 


Cuts— wounds 


442 


Influence of parents 


298 


Draft horses 


380 


Inbreeding 


301 


Diseases, how observe 


418 


Jerseys . 391-2 and 


323 


Dysentry or scours 


420 


Milking, improper 


313 


Distemper 


423 


Milkers, unruly 


319 


English cart 


362 


Milk fever 


444 


Education of horses 408 and 4 


Murrain 


448 


Epizootic — Pinkeye 


424 


Polled Angus 


288 


Eye wash 


433 


Pleuro-pneumon'a 


451 


Eye, cataract 


434 


Shorthorns 


284 


Feet, paring 


407 


Steers, large 


290 


Fistula 


426 


Show herds 


300 


Feet, injured, dressing 


429 


Sore eyes 


443 


Founder 


430 


Scotch powder 


443 


Foot oil 


435 



464 



ALPHABETICAL INDEX. 



General purpose hor>e 

Grooming horses 

Glanders 

Grease heel 

Galls, harness, etc 

Giving birth . 
Heaves 

Hide-bound 
Joint water . 
Kidneys — inflammation . 
Lungs — inflammation . 

Lampas .... 

Legs, swelled 

Lice .... 

Leg or body wash 

Liniment, cataract 

Liniment, May apple 

Liniment, corrosive 

Liniment, Dexter 
Messenger, imported 

Messenger's sons, etc 

MamDrino Chief 

Mambrino Hambletonian 

Morgan family 

Messenger Durock 

Mares, to be tried . 

Mares, uncertain breeders 

Mares, number served 

Glares, their care 

Mange . . . . 
Normans .... 
Pilat 

Pate hers .... 

Pacing element . 

Popular sires 

Pacing in 2:14 or less 

Pacing, all distances 

Pacing, all ways 

Preventives to avoid 
accidents 

Pneumonia 

Pinkeye 



387 


Poll evil 


426 


404 


Powders, worm, cough anc 




425 


fever .... 


436 


428 


Powders, c jndition anc 




432 


cleansing 


437 


439 


Powder, healing 


438 


425 


Perspiration, how produce 


438 


432 


Parturition, giving hirth 


439 


438 


Rysdyks, Hambletonian 


351 


422 


Ringbone 


427 


421 


Shire horses .... 


362 


428 


Speed necessary 


369 


431 


Standard bred 


370 


432 


Saddle horses . . 


385 


434 


Stallion, management 


389 


434 


Stallion, education 


391 


435 


Stallion, effect ot age 


396 


436 


Shoeing 


405 


437 


Scours . . . 


420 


349 


Staleing, profuse . 


422 


350 


Spavin ... 


427 


354 


Scratches 


428 


355 


Sweeney .... 


430 


356 


Sprained tendons 


431 


358 


Surfeit .... 


431 


392 


Sprained stifle or whaiebon 


p438 


393 


Sore mouth and tongue 


438 


394 


Thoroughbred horse 


344 


396 


Trotting in 2:14 or less 


375 


431 


Trotting all distances 


377 


361 


Trotting to wagon 


378 


343 


Trotting doub.e 


379 


357 


Trotting, running mate 


379 


358 


Timidity with horse 


413 


370 


Thorough pins 


427 


396 


Thrush . . 429 and 435 


377 


Tonic preparation 


439 


379 


Tail and mane care 


439 




Wind sucking 


428 


414 


Wolf teeth 


432 


421 


Whirl bone, sprained . 


438 


424 


Wounds, cuts 


442 



REMARKS AND REFERENCES. 



T am aware that a few books and a great many recipes and medi- 
cines for the enre and prevention of hog cholera and then similar 
diseases, have been offered to to the public ; hnt few of them any 
good, and some of them extensive frauds, out what more could we 
expect The excessive demand itself would cause this. And then 
there are few who have made the diseases of swine a special study, 
and fewer yet who have made their treatmenta profession, therefore 
we could not expect much else but failures. 

In offering this work to the public, which contains my Swine 
Treatise in full, in its improved form, as well as the formulas for the 
medicines I sell to dealers, which are extensively sold and highly 
endorsed, I honestly believe it will give universal satisfaction and 
fill a long telt want, for the following reasons : 

1st. It is the only treatise ever published by any one who has 
made the diseases of swine and poultry a special study, and their 
treatment a profession. 

2d. It is not based on theory, but the work 01 many years ot hard 
study, long experience and an extensive practice. 

3d. It is a plain, practical common sense treatment, That the gen 
eral farmer or stock handler can understand and successfully use. 

4th. The drugs that I use are cheap and can be had at any com- 
mon drug store, although I do not use any copperas, sulphur, ginger, 
pepper, arnica, saltpeter, lime, Venetian red, tobacco, coal oil or cas- 
ter oil, which constitute most all hog remedies. 

oth. The explanations given in this work, as to what hog cholera 
is, what causes it, and how it is transmitted from one hog or place 
to another is based upon scientific principles, and I believe will be 
admitted to be correct when studied. 

6th. That my method of treatment is correct and my remedies ef- 
fectual, I will respectfully submit the following references, ami 
can furnish hundreds of otheis if necessary. .1. 1». SHOOK. 



REFERENCES. 



Jamestown, 0., Aug. 21, 1884. 

To whom it may concern : — This is to certify, that in addition to 
my law practice, I ran a large farm and have had considerable ex- 
perience and observation in the use of Shook's Hog Cholera Remedy, 
and can say that if ihe directions are followed, it will do just what is 
claimed for it, and that Mr. J. B. Shook is a gentleman in every sense 
of the term. W. A. PAXSON, 

Attorney -at -Law. 



Jamestown, 0., Aug. 20, 1884. 

Mr. J. B. Shook, Circleville, 0.: Dear Sir— Please send me some 
advertising matter; we are having a heavy trade with your medicine; 
have sold over 1,000 pounds in the last four months. Will be able 
to work up quite a trade now. R. B. STRONG, 

Druggist. 



Jamestown, 0., Jan. 25, 1885. 

Mr. J. B. Shook, Circleville, 0.: Sir — Send me two dozen pamph- 
lets and receipts as per contract. Isold 125 of your Swine Treat- 
ise last season in this, Green county, and have no trouble with them. 
They give good satisfaction and I can send you all the recommenda- 
tions you want. I expect to do well this season, if I have time to 
look after it. If I can, I shall canvass the county this year, as I have 
never introduced the work very far from home, though I have sold 
185 of your treatises in the county, and as to the medicine, I have 
kept no account, but the sales have been very large. 

LISBON TURNER. 



N. B. — Mr. Turner and Strong bought the right of Green county of 
me, and to say it paid them well is putting it in a mild form, and 
that my treatment has given satisfaction the sales and remarks will 
show, as while I was visiting the Jamestown fair, Mr. John W. 
Smith, a heavy feeder and shipper of hogs, said, "your remedy is all 
that is claimed of it. I have been using it over a year, and I not 
only keep my own hogs healtny with it, but I have frequently 
bougnt diseased hogs, taken them home and cured them without 
losing any, and made plenty of money on them. Every man should 
make use of it, then we would not be troubled with this hog disease." 
During the day a great many men^spoke to me, as to my Swine treat- 
ise, and praised it highly, among whom was Mr. P. O. Johnson, Mr. 
Ryle Fornosdon, Mr. John Blakely, Mr. B. Rittenhouse, Creamer 
Bros, and others. 



REFERENCES. 467 

Wichita, K as., April 32,1885. 

Mr. J. B. Shook, Circleville, 0.: Dear Sir— Your treatise for Swine 
received and given a trial. 1 am much pleased with it as it seems to 
be all you recommend it for sick hogs. ALFRED JOHXS( >X. 

The following June Mr. Johnson writes, "we are using your pre- 
ventative with great success." August 12th following he writes, 
"your remedy as a preventative or cure is a success. Please give me 
the price of this county, and what you will furnish the books for, as 
mv son wishes to work it." 



Flint, Mich., Feb. 6, 1883. 
Mr. J. B. Shook, Circleville, 0.: Sir — Having thoroughly tested 
your medicine for hogs, as well as the treatise I bought of you for 
swine diseases and their prevention, I am satisfied you have a good 
work and I will now buv the right of this countv of vou. 

Yours, J. W. FOSTER, 



Plain well, Mich., Jan. 24, 1883. 

Mr. J. B. Shook. Circleville, 0.: Dear Sir— Enclosed find $5.00 for 
which send me the worth of in your Hog Remedy. 

Januarv 29, 1883. — Medicine received and being used with good 
results. Enclosed find S5.00 again for which send me the worth of 
in medicine. 

January 30. — Medicine is giving good satisfaction. Send me the 
recipe. LEVI ARNOLD. 



Plain City, ()., Aug. 20, 1883. 
Mr. James Mitchell, in paying me for over 100 head of hogs I 
treated for him, and Mr. John Dodtre for 40 or more, said : "We are 
well satisfied with your work, and that you understand your busi- 
ness." These gentlemen, as well as some of their neighbors, bought 
my treatment and have always spoke well of it. 



Ashmore, III., June 1(5, 1884. 
Mr. J. B. Shook, Circleville, <>.: Dear sir— Enclosed find ten 
dollars tor which send me your treatise on drees sed hogs. I have 
tried vour medicine and consider it very reliable. 

GEORGE vY. OLMSTEAD. 



Piper City, III., Dec. 4, 1SS4. 
To whom it may concern:— This is to certify that J. B. Shook, of 
Circleville, (>., ::ame here to look after our diseased hogs. He 



468 REFERENCES. 

highly recommeded to me by responsible parties in Ohio, and any 
guarantee he makes I will be responsible tor. I am using his treat- 
ment and am well satisfied with it. JOHN A. MONTELIUS. 



Piper City, III., Dec. 18, 1884. 
. Mr. J. B. Shook: Sir — After giving your Swine Remedy a fair 
trial I am satisfied it is the thing and will cure or prevent the dis- 
eases of swine. I had tried several high priced hog remedies, but 
vours excels them all. I want your treatment. JOHN BURGER. 



Piper City, III., Feb. 1G, 1885. 
Mr. J. B. Shook: — Your Swine Treatment is well liked here. 
Please send it to me for my brother. Enclosed find contract and 
money. The hogs you treated here done well, and I hear of no 
complaint. I think your work will sell well here now. 

PETER MILLER. 



Sater, 0., Sept. 24, 1884. 
Mr. J. B. Shook: Sir— My hogs are now all right. Out of the 150 
I treated under your directions, I only lost two small pigw. Please 
call and see me before vou leave Venice, as I want to purchase a 
right of you. H. W. SCOTT. 



Venice, Butler Co., 0., Oct. 3, 1884. . 

To whom it may concern: — This is to certify that J. B. Shook, of 
Circleville, O., has been making his headquarters here for some 
three weeks, for the purpose of treating diseased hogs. He has been 
able to make his word good in doing all he claimed he could do, and 
myself and the people hereabout are well satisfied that he under- 
stands his business. FRANK OCH. 



Venice, 0., Oct. 4, 1884. 
Mr. J. B. Shook: — The 60 head of diseased hogs I treated under 
your advice are now all right. They recovered quick with the loss 
of but one. I beg pardon for talking to you as I did at first, for you 
know we have been abused so much that I was discouraged, but 
when'you offered to do all that was right, I concluded a man must 
be very foolish to let his hogs die and not try your treatment, and I 
am glad I took your advice. Tf vou ever come this wav call and see 
me. ORIN BROWN. 



Circleville, O., July 23, 1885. 
Mr. J. B. Shook: — I have carefully read your book and can cheer- 
full v recommend it to farmers and all breeders of swine, poultry and 
other stock. I would not do without it for twice what it costs. I 
used your receipt for hog cholera-swine fever in my herd of over 100 
head, which were attacked during the last year, and it gave good 
satisfaction. Yours, very respectfully, 

WILSON DRESBACH. 



